*  Exported from  MasterCook II  *
 
                               Angel Biscuit
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads - Yeast                   To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      C             Buttermilk
    1      C             Shortening
    1      Pkg           Dry Yeast
      1/4  C             Warm Water
    4      Tbsp          Sugar
    5      C             Flour
    1      Tbsp          Baking Powder
                         Melted Butter
 
 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 400° 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 billspa@icancect.net
 
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