Angel Biscuits
Angel Biscuits is an moderately easy dinner. Made with 5 c. self-rising flour (white lily is good), 4 tbsp. sugar, 1 c. crisco, 2 c. buttermilk and 1/2 tsp. soda, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
In large bowl, sift dry ingredients together.
Add Crisco and yeast mixture.
Work with hands until moistened and dough stays together.
Do not overmix; mix just until dough is no longer sticky.
Place dough in a greased Tupperware bowl.
Grease top of dough, cover with waxed paper and seal with a tight lid.
Keep in refrigerator.
Will keep for 4 weeks or more.
When wanting biscuits, remove as much dough as you think you will need from the bowl. (Cover remaining dough with waxed paper and lid; store in refrigerator until you are ready to make more.) Roll out dough 1/2-inch thick.
Melt a little oleo in microwave.
Cut biscuits with a biscuit cutter and fold in half, pocketbook style.
Dip in butter and place on cookie sheet.
Bake on third rack in oven at 400Β° until lightly browned.
π· Perfect Pairings
Complete your meal with these
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