Tuesday, December 13, 2011
Saturday, December 10, 2011
Saturday, December 3, 2011
|OLD FASHIONED ANGEL BISCUITS|
1 pkg. active dry yeast
1/4 cup warm water
2 cups buttermilk
5 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup lard or shortening, chilled
1 tablespoon melted butter
Have all ingredients at room temperature.
In choosing lard or shortening, be sure to use non-hydrogenated products. Butter may be substituted.
Dissolve yeast in lukewarm water with a pinch of sugar. Set aside for 5 minutes. Stir in the buttermilk, making sure it has first been warmed to room temperature so as not to shock the yeast.
In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir all ingredients together to mix well.
Using your fingers, two knives or a pastry blender, work 1/2 the chilled shortening into the flour mixture until it resembles coarse meal. Work in the remaining shortening until it resembles large peas.
Stir buttermilk and yeast mixture into the dry ingredients until just blended; do not overmix.
On a clean surface dusted lightly with flour, turn out dough and knead 6 to 8 times, patting together lightly into a flattened circle.
Roll circle out 1/2 to 3/4 inch thick and cut using a floured glass or a 3 inch biscuit cutter. Dip in flour between each cut.
Arrange biscuits on a lightly greased baking sheet; leave 1/3 inch between for softer sided biscuits or 1 inch for more crisp sided biscuits.
Cover with a damp towel or lightly with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk, or about 45 minutes.
Bake in a preheated 450°F oven for 10-12 minutes or until golden brown.
Brush with melted butter before serving.
This dough can be refrigerated for 3-5 days, or frozen for up to a month.