INGREDIENTS

INSTRUCTIONS

I have been gifted Granny Byrds recipe file so I am posting one of my
favorites. This was on a very old yellowed newspaper clipping and appears
to have come from a Heloise column.
Angel Bisquits the name and delious eatings the game. They are so simple to
make, yet the most irrestible morsels to pass your palate. You can mix
these bisquits up one day and bake them the next. Why the dough will even
keep up to three days in the refrigerator in a covered bowl.
Dissolve the yeast in warm water,setting aside.Mix the dry ingrediants in
the order given. Cut the shortening in as you would usually do for pie
dough or bisquits. Stir in the buttermilk and yeast mixture. Blend
thoroughly and the dough is ready to refrigerate or roll into bisquits.
When you are ready to make bisquits turn the dough out onto a floured board
and knead lightly as for regular bisquits. Roll out and cut as you would
for regular bisquits, placing in a greased pan. Set aside and let the dough
rise slightly before baking in a 400 degrees oven for 12 or 15 minutes
untuil lightly browned and done. If the dough is cold you will need to let
it sit a little longer to rise.
I can remember my grandmother going to my great-grandmothers and making a
bowl to put in her refrigerator when Big Moma got too weak to stand and
cook alot. Big Moma would pinch off a little for her meal and cook what she
wanted.
Posted to Bakery-Shoppe Digest V1 #184 by Sue Johnson <suebuggy@icu2.net>
on Aug 07, 1997

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