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Angel Biscuits
 
 

1 package dry yeast (about 2 1/4 teaspoons) 1/2 cup warm water 5 cups all-purpose flour 1/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 cup vegetable shortening 2 cups low-fat buttermilk Cooking spray 1 tablespoon stick margarine or butter, melted 1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes. 2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour. 3. Preheat oven to 450 degrees. 4. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2 inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake at 450 for 13 minutes or until golden. Yields: 2 dozen

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.