1 package dry yeast (dissolve in 5
Tbsp warm water)
5 cups all-purpose flour
5 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 Tbsp sugar
1 cup shortening
2 cups buttermilk
Set dissolved yeast aside. Sift together dry ingredients then cut shortening in. Add buttermilk and yeast mixture. Stir by hand until somewhat sticky. Put on a floured surface, roll out, and cut biscuits. Bake at 400 degrees for 10-12 minutes. Makes 25 large biscuits.
These angel biscuits remind me of my Aunt Pauline who lived in Texas. While visiting her as a child, she would bake fresh angel biscuits for us every morning and they were wonderful. She would only make how many we needed and put the remaining dough in the refrigerator to bake the next day. You can store the dough in an airtight container in the refrigerator for 3-4 days.
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