Ingredients
-
1
-
1
-
5
-
1/2
-
1
-
1
-
1
-
1
-
2
-
-
-
-
-
-
Directions
Nee’s Angel Biscuits, I would have to say that these biscuits are neck and neck with my daddy’s biscuit recipe My grandmother started making these when I was about 10 and I think that is where I gained that first 10 extra pounds not that I blame her but dang these are hard to stop eating! THIS DOUGH CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK, I made 1/2 the recipe and they were very dense I am not rating as I think my yeast is no longer good and that is what caused the problem Also not sure if this is correct, but I mixed 1 1/8 tsp yeast with 1/2 tablespoon water and it turned into a paste, so never saw the foaming I have seen for other yeast recipes These are a sweet type biscuit and would be great to use for a shortcake recipe Thanks for sharing Sherrybeth and congrats on your football pool win
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Steps
|
1
Done
|
Dissolve Yeast in Warm Water. Set Aside. |
|
2
Done
|
Combine All Dry Ingredients and Cut Shortening Into Dry Mixture With a Pastry Blender Until Mixture Resembles Coarse Cornmeal. |
|
3
Done
|
Add the Yeast Mixture and Buttermilk to the Dry Mixture and Mix Well. |
|
4
Done
|
Turn This Mixture Out Onto a Floured Surface and Knead For One Minute. |
|
5
Done
|
Roll or Pat Out and Cut Into Biscuits. |
|
6
Done
|
Bake at 400 For 15 Minutes. |
|
7
Done
|
This Dough Can Be Kept in the Refrigerator For Up to One Week. |
