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Angel Biscuits
These biscuits have yeast and baking powder and soda as leavening.

1 pkg. active dry yeast 1 t salt
1/2 c warm water (105 to 115 degrees) 3 T sugar
5 c flour 1 c shortening
1 T baking powder 1 3/4 c buttermilk
1 t baking soda  

Combine yeast and warm water in bowl. Let stand 5 minutes. In large bowl combine dry ingredients with shortening and cut in with pastry blender until mixture is crumbly. Add in yeast mixture and buttermilk and stir only until mixture is moistened. Turn out onto floured surface and knead about 6 to 10 times. Roll to 1/2 inch thickness and cut with a 2 inch biscuit cutter. Place on lightly greased baking sheet and bake at 400°F for about 12 minutes or until golden and puffed.

The recipe has these notes: Since this is a large recipe, you can make these ahead. Bake biscuits for 5 minutes (until set but not browned), remove from oven, cool, wrap and freeze. To serve, remove what you need and bake at 400°F on a lightly greased sheet for about 10 minutes or very lightly browned.


Clipped and adapted from The Charlotte Observer, no date.


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