Angel Biscuit Recipe

• 2 c. Buttermilk
• 1 c. Shortening
• 1 pkt Dry Yeast
• 1/4 c. Hot Water
• 4 Tbsp. Sugar
• 5 c. Flour
• 1 Tbsp. Baking Pwdr Melted Butter

1. Hot buttermilk and add in shortening, stirring to heat, and cold.
2. Add in the yeast that has been softenend in 1/4 c. hot water.
3. Add in sugar.
4. Sift together and add in flour, salt, and baking pwdr.
5. Stir to mix and cover with a damp cloth and an inverted plate.
6. Refrigerateovernight.
7. At this point, the dough will keep about 5 dayse to be used as needed.
8. The 6th & 7th days, use the dough as cobbler topping or possibly for fried pies.
9. 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.
10. Place in greased pan, almost touching.
11. Let rise 1 hour, then bake at 400 for 10 min or possibly till done, depending on size of biscuits.
12. A good use for Angel Biscuit Dough on the 6th & 7th days is Fried Apple Pies.

buttermilk, shortening, yeast, water, sugar, flour, baking

Taken from cookeatshare.com/recipes/angel-biscuit-65216 (may not work)