Monday, January 26, 2009


If you like puffy dumplings, your friend is right because those made from the Angel Biscuit recipe are light and tender - but so are the biscuits.

One nice thing about hem is that you can mix the dough ahead of time and it will keep refrigerated for up to three days. Here's how to make these delectable treats. You'll need:

1/8 cup sugar, divided
1/4 cup warm water
1 package dry yeast
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon slat
1/2 cup shortening
1 cup buttermilk

So the mixture won't bubble over the sides, use a small bowl or an eight-ounce cup to add one tablespoon of the sugar to the warm water. Then add yeast. Mix well, then set aside until foamy.

Mix the dry ingredients (flour, baking soda, baking powder, salt and the remaining sugar), cutting in the shortening as you normally would when making biscuits. Warm the buttermilk to lukewarm, then stir the yeast mixture into the buttermilk. Add this liquid to the dry ingredients. Mix well.

Turn the dough out on a floured board, knead lightly then roll out and cut with a biscuit cutter. Place in a greased pan then let the dough rise slightly. Bake at 400 degrees F until browned.

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