Angel Biscuits II Best Family Recipes

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Angel Biscuits II

"These are a delicious move among a roll and a biscuit. You roll them out like a biscuit, and that they upward push like a roll."

Ingredients :

1 (.25 ounce) bundle lively dry yeast
1/4 cup heat water (a hundred and ten levels F/45 stages C)
2 cups buttermilk
five cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/four cup shortening

Instructions :

Prep : 35M	Cook : 24M	Ready in : 1H45M

In a small bowl, dissolve yeast in warm water. Let stand till creamy, approximately 5 minutes. Add buttermilk to yeast mixture, and set apart.
In a big bowl, integrate flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender till combination resembles coarse meal. Stir in yeast combination till dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or five times.
On a gently floured floor, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 half of inch spherical cutter. Place on gently greased baking sheets, slightly touching every different. Cover, and allow upward thrust in a warm region unfastened from drafts for 1 hour, or till almost doubled in length. Preheat oven to 425 stages F (220 stages C).
Bake in preheated oven for 10 to twelve minutes, or until browned.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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