Angel Buttermilk Biscuits
Angel Biscuits recipe
Yield
16 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
buttermilk
|
|
Directions
Dissolve the yeast in warm water and set it aside.
Put all the other dry ingredients, in the order that they are listed, in a bowl and mix.
Then cut the butter into the mixture as you would for pie dough.
Pour the buttermilk and the yeast mixture in the bowl with the other ingredients, blending well but not overbeating.
Refridgerate until needed, then warm to room temperature to allow it to rise.
When you are ready, gently roll out the dough on a lightly floured board and cut, using a biscuit cutter or a small glass to cut our biscuits.
Put them on a greased pan and let them rise a bit (10 to 15 minutes) before popping them in a n oven heated to 400℉ (200℃). for 12 to 15 minutes.
Serve with jam if desired.
