Angel Biscuits I Best Dishes

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Angel Biscuits I

"Light and airy biscuits."

Ingredients :

2 half of cups all-purpose flour
2 tablespoons white sugar
half of teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/four cup heat water (110 levels F/forty five degrees C)
1 (.25 ounce) package lively dry yeast
three/four cup warm buttermilk (one hundred and five to a hundred and fifteen ranges F)

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H20M

In a huge bowl integrate flour, sugar, baking powder, and salt. With pastry blender or knives, reduce in shortening until combination resembles course crumbs, set aside.
Place heat water in heat bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend nicely.
Remove dough to floured floor. Knead dough 10 to fifteen times, shape into ball. Roll dough to three/4 inch thickness. Cut into 2-half of inch biscuits. Cover and let upward push until doubled in bulk, about 30 to forty five mins.
Bake at 400 levels F (205 ranges C) for 15 minutes or until executed.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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