Angel Biscuits

 

These biscuits are very light and require self-rising flour.  I prefer White Lily flour and buy it online.

 

 

1
package active dry yeast
2
tablespoons warm water (105-110°)
5
cups White Lily self-rising flour
1/4
cup sugar
1/2
teaspoon baking soda
1
cup shortening
2
cups buttermilk
Butter, melted

 

 

Grease one baking pan with melted butter.  Dissolve yeast in warm water.  Set aside.  In mixing bowl, combine flour, sugar, and baking soda together.  With pastry blender, cut in shortening until mixture resembles coarse meal.  Combine buttermilk and yeast mixture.  Add to flour mixture; stir with fork until moistened.  Turn dough onto lightly floured surface or place on Ziploc bag if not ready to prepare now.  If delaying, place in refrigerator.  Otherwise, roll dough out 1/2-inch thick.  Cut with 2 inch biscuit cutter.  Place close together in prepared pan.  Cover with damp cloth and let rise one hour. 

 

Bake in preheated 400° oven for 15 to 20 minutes or until browned.  Brush tops with melted butter while hot.  Makes 30 to 40 biscuits.

 

Dough keeps in refrigerator for 2 weeks.