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Angel Biscuit

Angel Biscuit

[code]Recipe By :
Serving Size : 1 Preparation Time :0:00[/code]

[code] 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[/code]

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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