Yield: 1 Servings
|1 pack||Dry Yeast|
|¼ cup||Warm Water|
|1 tablespoon||Baking Powder|
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