2 c Buttermilk
1 c Shortening
1 pk Dry Yeast
1/4 c Warm Water
4 tb Sugar
5 c Flour
1 tb Baking Powder
Melted Butter
Warm buttermilk and add shortening, stirring to melt, and cool. Add the
yeast which has been softenend in 1/4 cup warm water. Add sugar. Sift
together and add flour, salt, and baking powder. Stir to mix and cover with
a damp cloth and an inverted plate. Chill overnight. At this point, the
dough will keep about 5 dayse to be used as needed. The 6th & 7th days, use
the dough as cobbler topping or for fried pies.
When ready t use dough, roll out 1/4″ thick, cut in 1 1/2″ rounds, brush
each round with melted butter and stack two together. Place in greased pan,
almost touching. Let rise 1 hour, then bake at 400? for 10 minutes or until
done, depending on size of biscuits.
A good use for Angel Biscuit Dough on the 6th & 7th days is Fried Apple
Pies.
Yields
1 Servings