Angel Biscuits

These biscuits are perfect for breakfast. You can smother them in gravy or slather in butter and jam. You can also freeze the uncooked biscuits and bake later.

• Ready In: 33 mins
• Serves: 24
• Yields: 24 biscuits

Ingredients

• 5  cups all-purpose flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1  teaspoon baking soda
• 3  tablespoons sugar
• 2 1⁄2 teaspoons fast rising yeast
• 1⁄4 cup warm water
• 2  cups buttermilk
• 3⁄4 cup  cold shortening
• 2  tablespoons  milk for brushing on top  biscuits
•  extra flour, for dusting cutting board and rolling pin

Directions

1. Into a large bowl, sift together flour, baking powder, salt, baking powder, baking soda and 2 tablespoons of sugar.
2. In a small glass bowl add 1 tablespoons sugar, yeast and 1/4 cup of warm water. Make sure water is very warm but not too hot to touch. Allow yeast to bloom for about 5 minutes.
3. Work shortening into flour mixture until it resembles coarse crumbs. I like to use my hands but you can use a pastry blender or two knives.
4. Add yeast/water/sugar mixture and 2 cups of buttermilk.
5. Blend together with a wooden spoon until all wet ingredients are incorporated. The dough will be very sticky.
6. Place dough onto cutting board dusted with flour and knead lightly about 5 or 6 times by folding dough back onto itself.
7. Roll out to about 1/2 inch thickness. Using 2 inch round biscuit cutter, cut out biscuits and place on cookie sheet lined with parchment paper.
8. Brush tops with milk and bake in 425 degree oven for 13-15 minutes.