| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bakery-shop, Breads – ye | 1 | Servings | |
INGREDIENTS
| 2 | c | Buttermilk |
| 1 | c | Shortening |
| 1 | pk | Dry Yeast |
| 1/4 | c | Warm Water |
| 4 | tb | Sugar |
| 5 | c | Flour |
| 1 | tb | Baking Powder |
| Melted Butter |
INSTRUCTIONS
Warm buttermilk and add shortening, stirring to melt, and cool. Add the yeast which has been softenend in 1/4 cup warm water. Add sugar. Sift together and add flour, salt, and baking powder. Stir to mix and cover with a damp cloth and an inverted plate. Chill overnight. At this point, the dough will keep about 5 dayse to be used as needed. The 6th & 7th days, use the dough as cobbler topping or for fried pies. 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. Place in greased pan, almost touching. Let rise 1 hour, then bake at 400° for 10 minutes or until done, depending on size of biscuits. A good use for Angel Biscuit Dough on the 6th & 7th days is Fried Apple Pies. Source: "Mountain Measures"-- Junior League of Charleston, WV ed. 1974 Typed for you by billspa@icancect.net Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on May 3, 1998
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