Angel Biscuits
2 pkgs. yeast 2 Tbsp. lukewarm water 1 cup Crisco 5 cups self-rising flour
3/4 tsp. baking powder
4/4 cup granulated sugar 1 tsp. table salt 2 cups 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
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