Angel Biscuits
 
2 package  yeast
2 Tbsp  lukewarm water
1 cup  crisco
5 cup  self-rising flour
3/4 tsp  baking powder
1/4 cup  granulated sugar
1 tsp  table salt
2 cup  buttermilk
1 tsp  baking soda
 
preheat oven to 400 degrees f. dissolve yeast in water. sift dry 
ingredients and cut in crisco to a mealy consistency . add yeast mixture 
and buttermilk to dry ingredients. knead for 30 seconds. refrigerate until 
needed. {keeps well refrigerated, so you can cook only the amount you 
need. when ready to roll out flour rolling surface, using a rolling pin 
and hands. place dough on surface and turn over two or three times before 
rolling. can be cut with large floured cutter or floured drinking glass 
and folded over as parkerhouse rolls, or, roll thin, cut two and stack 
together for biscuit effect. 
 
may cut with biscuit cutter and fold placing sideways close together to 
fill the baking pan so all sides are touching. this makes a soft biscuit 
everywhere but the tops and bottoms. when cut, place on greased pan and 
bake at 400 degrees f. for 20 minutes. 
 
 
the stuffed griffin, griffin, ga 
inserts, nita holleman 
 
-- 
(ID: 8644) Mirror: rec.food.recipes: Thu, Feb 26, 2004


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