Heloise Angel Biscuits

(from Lucianolinda’s recipe box)

Dough can be made up to three days in advance and stored in the refrigerator in a covered bowl.

Source: Heloise's Hints: Arkansas Democrat Gazette

Categories: Breads

Ingredients

  • 1 pkg. dry yeast
  • 1/4 cup water
  • 2 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/8 cup sugar
  • 1/2 cup shortening
  • 1 cup buttermilk

Directions

  1. Dissolve the yeast in warm water and set aside.
  2. Place all the dry ingredients ( in the order given) in a bowl and mix.
  3. Cut in the shortening, similar to when making a pie crust. Stir in the buttermilk and the yeast mixture. Mix well and refrigerate in a covered bowl.
  4. Take the dough out when ready to make biscuits. Knead lightly on a floured counter or board. Roll out the dough gently and cut into shape.
  5. Place the biscuits in a greased pan and allow to rise slightly. Bake at 400 degrees 12 to 15 minutes.

  6. Plus, make a double batch because they will just “float” away, they are so light.

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