1 (0.25-ounce) package active dry yeast( or 2 1/4 teaspoons)2 tablespoons warm water (105° to115°F / 40° to 45°C)2 cups buttermilk5 cups all-purpose flour1 tablespoon baking powder2 teaspoons salt1 teaspoon baking soda1/4 cup granulated sugar1 cup vegetable shortening
Dissolve yeast in warm water; let standfor 5 minutes. Stir in buttermilk and set aside.
In a large bowl, combine flour, bakingpowder, salt, baking soda and sugar; cut in shortening with apastry blender until mixture is crumbly. Make a swell in centerof mixture; add reserved yeast mixture; stir just until dry ingredientsare moistened.
Turn dough out onto a lightly flouredwork surface, and knead lightly 3 or 4 times. roll dough to 1/2-inchthickness; cut with a 2-inch biscuit cutter. Place on lightlygreased baking sheets. Cover and let rise in a warm place, freeof drafts, for 30 minutes.
Bake at 400°F (205°C) for 10 to12 minutes or until biscuits are lightly browned.
Makes 3 1/2 dozen.
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