Angel Biscuits II recipe

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Ingredients

1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
¾ cup shortening

Nutrition Info

166.8 calories
carbohydrate: 22.7 g
cholesterol: 0.8 mg
fat: 6.9 g
fiber: 0.8 g
protein: 3.5 g
saturatedFat: 1.8 g
servingSize: -
sodium: 329.4 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.

  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.

  3. On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).

  4. Bake in preheated oven for 10 to 12 minutes, or until browned.

Recipe Yield

2 dozen biscuits

Recipe Note

These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.

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