Angel Biscuits II Tasty Recipes

Thursday, August 24, 2017

Angel Biscuits II

"These are a scrumptious pass among a roll and a biscuit. You roll them out like a biscuit, and that they upward push like a roll."

Ingredients :

1 (.25 ounce) package active dry yeast
1/four cup heat water (one hundred ten ranges F/forty five ranges C)
2 cups buttermilk
five cups all-cause flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
three/4 cup shortening

Instructions :

Prep : 35M	Cook : 24M	Ready in : 1H45M

In a small bowl, dissolve yeast in heat water. Let stand till creamy, about five mins. Add buttermilk to yeast combination, and set aside.
In a massive bowl, integrate flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender till combination resembles coarse meal. Stir in yeast mixture till dry components are moistened. Turn dough out onto a floured surface, and knead 4 or five times.
On a gently floured floor, roll dough to half inch thickness. Cut out biscuits with a 2 1/2 inch spherical cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let upward thrust in a warm region loose from drafts for 1 hour, or till almost doubled in size. Preheat oven to 425 levels F (220 levels C).
Bake in preheated oven for 10 to 12 minutes, or till browned.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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