A nice flaky biscuit that goes with just about anything. I was so delighted when I found this recipe; as I have tried many in the past and have not had very good success. So to my suprise these were just what I was looking for.
1 (1/4 ounce) package dry yeast
1/2 cup warm water
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 1/2 cups all-purpose flour
2 cups butter milk (make your own with 2cups milk and 1 tablespoon white vinegar, let sit unti it curdles, about 10 minutes)
1/2 cup shortening.
Dissolve yeast in warm water. Mix all dry ingredients and combine with liquids.
Place in refrigerator until ready to use. Stores up to two weeks.
When ready to make:
Take out the amount you want to use and leave the rest in the refrigerator.
Roll out and shape into biscuits on a lightly floured surface or drop by the spoonful onto a lightly greased baking sheet.
Bake at 375 degrees for about 20 minutes or until browned on top.
Makes approx. 48 biscuits
*Note: May make these up and keep batter covered in fridge for up to 2 weeks.
|Angel biscuits hidden under there somewhere.|