Angel Biscuits II Best Dishes

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Angel Biscuits II

"These are a scrumptious pass among a roll and a biscuit. You roll them out like a biscuit, and they upward thrust like a roll."

Ingredients :

1 (.25 ounce) package deal lively dry yeast
1/4 cup heat water (one hundred ten stages F/45 tiers C)
2 cups buttermilk
five cups all-reason flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
three tablespoons white sugar
three/4 cup shortening

Instructions :

Prep : 35M	Cook : 24M	Ready in : 1H45M

In a small bowl, dissolve yeast in heat water. Let stand till creamy, approximately five minutes. Add buttermilk to yeast aggregate, and set aside.
In a huge bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender till combination resembles coarse meal. Stir in yeast aggregate until dry elements are moistened. Turn dough out onto a floured floor, and knead 4 or five times.
On a lightly floured surface, roll dough to half inch thickness. Cut out biscuits with a 2 half inch round cutter. Place on gently greased baking sheets, slightly touching every other. Cover, and permit upward push in a warm place free from drafts for 1 hour, or until nearly doubled in size. Preheat oven to 425 levels F (220 degrees C).
Bake in preheated oven for 10 to 12 mins, or until browned.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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