Linda’s Angel Biscuits Recipe
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Ingredients: |
Ingredients: 5 cups self-rising flour (do not sift – fluff with spoon)
1/3 cup sugar
1 cup Crisco shortening
2 cups buttermilk
3 packages Fleischmann’s Active Dry Yeast
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Directions: |
Directions:Put 5 cups of flour in a large bowl (fluff with a large soon while putting in bowl.) Sprinkle 1/3 cup of sugar on top of flour. Whisk sugar in flour. Add Crisco shortening to flour mixture and blend with a pastry blender. Add yeast and ½ teaspoon of sugar to about ¼ cup warm water. Let yeast mixture rise for about 3-5 minutes until almost 1 cup. Mix buttermilk with flour mixture. Grease a large bowl with Crisco shortening and place dough mixture in the bowl. Refrigerate dough overnight. Sprinkle self-rising flour on your countertop. With a spoon, take our about 1/3 of the dough mixture and place on floured countertop. Sprinkle self-rising flour on the dough and also on your hands. Pat hands on dough and lightly fold over (do not knead – only pat with hands and keep folding over until the dough is no longer sticky feeling. You might have to keep adding more self-rising flour.) Dip a glass or cookie cutter in the self-rising flour and then cut the biscuits. Grease a pan with Crisco shortening and place biscuits on the pan. Leave pan on the countertop for about 2-3 hours to rise before baking. Bake (regular bake) at 425 degrees for 10 minutes or until lightly browned. |
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