Angel Biscuits

7 ingredients
1 steps

Ingredients

  • 5 c. self-rising flour (White Lily is good)
  • 4 Tbsp. sugar
  • 1 c. Crisco
  • 2 c. buttermilk
  • 1/2 tsp. soda
  • 1/2 tsp. salt
  • 2 pkg. dry yeast, dissolved in 1/2 c. warm milk

Directions

  1. 1
    In large bowl, sift dry ingredients together. Add Crisco and yeast mixture. Work with hands until moistened and dough stays together. Do not overmix; mix just until dough is no longer sticky. Place dough in a greased Tupperware bowl. Grease top of dough, cover with waxed paper and seal with a tight lid. Keep in refrigerator. Will keep for 4 weeks or more. When wanting biscuits, remove as much dough as you think you will need from the bowl. (Cover remaining dough with waxed paper and lid; store in refrigerator until you are ready to make more.) Roll out dough 1/2-inch thick. Melt a little oleo in microwave. Cut biscuits with a biscuit cutter and fold in half, pocketbook style. Dip in butter and place on cookie sheet. Bake on third rack in oven at 400° until lightly browned.

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