Angel biscuit

Yield: 1 Servings

Measure Ingredient
2 cups Buttermilk
1 cup Shortening
1 pack Dry Yeast
¼ cup Warm Water
4 tablespoons Sugar
5 cups Flour
1 tablespoon Baking Powder
\N \N Melted Butter

Warm buttermilk and add shortening, stirring to melt, and cool. Add the yeast which has been softenend in ¼ cup warm water. Add sugar. Sift together and add flour, salt, and baking powder. Stir to mix and cover with a damp cloth and an inverted plate. Chill overnight. At this point, the dough will keep about 5 dayse to be used as needed. The 6th & 7th days, use the dough as cobbler topping or for fried pies.

When ready t use dough, roll out ¼" thick, cut in 1½" rounds, brush each round with melted butter and stack two together. Place in greased pan, almost touching. Let rise 1 hour, then bake at 400° for 10 minutes or until done, depending on size of biscuits.

A good use for Angel Biscuit Dough on the 6th & 7th days is Fried Apple Pies.

Source: "Mountain Measures"-- Junior League of Charleston, WV ed. 1974 Typed for you by billspa@...

Posted to MC-Recipe Digest by "Bill Spalding" <billspa@...> on May 3, 1998

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