|Recipe Name:||Angel Biscuit||Submitted by:||Administrator|
|Number of Servings:||1|
2 Cup(s) Buttermilk
1 Cup(s) Shortening
1 Dry yeast
1/4 Cup(s) Warm Water
4 Tablespoon(s) Sugar
5 Cup(s) Flour
1 Tablespoon(s) Baking Powder
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
400Â° 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. Source: "Mountain Measures"-- Junior League of Charleston, WV
ed. 1974 Typed for you by firstname.lastname@example.org Posted to MC-Recipe
Digest by "Bill Spalding" <email@example.com> on May 3, 1998
Nutrition (calculated from recipe ingredients)
Calories From Fat: 2743
Total Fat: 307.5g