Recipe by Donna M.
Light as a feather! Prep time does not include rising time.
Top Review by Abby Girl
Update: I tried an experiment to see if you could freeze these biscuits the way you could freeze regular Angel Biscuits. I made up a batch, but removed 3 biscuits and froze them. I thawed them (covered) on my counter for about 45 minutes, then cooked them in my toaster oven. They were nice on the inside but the crust came out a bit on the crunchy side. Would I freeze them again....no! August 8, 2006 These biscuits were wonderful and got great raves from family that were visiting. I omitted the extra butter as I found that it wasn't needed. I felt that it was a little light on the salt, so I upped it to 1 tsp. As the family was here for 2 weeks, I made these often! I made these up in advance, put them in the fridge until needed... brought them to room temperature, then baked them. My kitchen smelt wonderful! Much appreciated, Donna!!
- 1 cup sourdough starter (active and bubbly)
- 1 teaspoon sugar
- 1 teaspoon dry yeast
- 2 tablespoons lukewarm water
- 4 tablespoons shortening
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1 1⁄4-1 1⁄2 cups all-purpose flour
- 1⁄4 cup melted butter or 1⁄4 cup margarine
Directions See How It's Made
- Measure sourdough starter into mixing bowl.
- Add sugar.
- Dissolve yeast in warm water.
- Add to starter.
- Cut shortening into mixture of salt, baking powder, and flour until it resembles coarse cornmeal.
- Add to starter mixture, stirring well with a fork.
- Turn out onto lightly floured surface and knead gently, adding more flour if necessary.
- Roll dough out to about 1/2 inch thickness and cut with biscuit cutter.
- Dip in melted butter and place in a greased cake pan with edges touching.
- Cover with a cloth or plastic and set in a warm place to rise for 45 minutes to 1 hour.
- Bake at 400 degrees F for 20 to 25 minutes or until golden brown.