Ingredients Jump to Instructions ↓

  1. 2 cups Buttermilk

  2. 1 cup Shortening

  3. 1 pack Dry Yeast

  4. cup Warm Water

  5. 4 tablespoons Sugar

  6. 5 cups Flour

  7. 1 tablespoon Baking Powder

  8. Melted Butter

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. Source: "Mountain Measures"-- Junior League of Charleston, WV ed.

  5. Typed for you by billspa@...

  6. Posted to MC-Recipe Digest by "Bill Spalding" on May 3, 1998


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