Lunch: Angel Biscuits Recipe

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110 ° - 115 °)
2 cups warm buttermilk (110 ° - 115 °)
5 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup shortening
Melted butter

Instructions

In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside.
In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture.
Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. round biscuit cutter or pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until doubled, about 1-1/2 hours.
Bake at 450 ° for 8-10 minutes or until golden brown. Lightly brush tops with melted butter. Serve warm.

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