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Ingredients
| bread flour (unsifted): 5 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| baking powder: 1 Tbl |
| granulated sugar: 3 Tbl |
| shortening - baking: 3/4 cup |
| active dry yeast: 2 1/2 tsp |
| water: 1/2 cup (warm) |
| buttermilk: 2 cups |
Fridge-Ready Angel Biscuits
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
12 min -
Servings
19 serving(s)
Tags
- Dissolve yeast in 1/2 cup warm water; let sit until bubbly (about 8-10 minutes).
- Sift all dry ingredients into large mixing bowl; cut in the shortening with a pastry blender.
- Add in the yeast/water mixture with the buttermilk, then gently work into the dough.
- Spray a ziploc bag with Pam or other vegetable spray; transfer the dough into bag, zip up bag, and keep in fridge for a minumum of overnight or up to a week (it will rise in bag).
- The dough will last about a week in the fridge, just pinch off what you need.
- Roll and shape into 1/2-inch biscuits and bake for 12 minutes at 350 degrees, or until golden brown.