| 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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