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    Angel Biscuits

    Source of Recipe

    Prairie Kitchen Sampler

    Recipe Introduction

    A tasty, quick to fix bread recipe. Rating: *****

    List of Ingredients

    Angel Biscuits II

    2 ½ cups flour
    1 teaspoon baking powder
    1 teaspoon salt
    ½ cup sugar
    ½ cup shortening
    1 package active dry yeast
    ¼ cup warm water
    ¼ teaspoon sugar
    dash ginger
    1 cup buttermilk


    In a large bowl, combine flour, baking powder, salt and 1/2 cup sugar. Add
    shortening; cut into flour with a pastry blender until mixture resembles
    coarse cornmeal. In a small bowl, dissolve yeast in warm water to which
    1/4 teaspoon sugar and sugar have been added. Set aside 5 minutes. Add
    buttermilk to flour mixture along with yeast mixture; blend thoroughly. At
    this point, dough may be covered and refrigerated or the process may
    continue on through baking. If that is the case, preheat oven to 400
    degrees F. Grease a cookie sheet. Turn dough out onto a lightly floured
    board or pastry cloth. Cover with inverted bowl; let rest 5 minutes. Knead
    gently 5 or 6 times, then roll out until 1/2-inch thick. Use a 1 1/2 to
    2-inch thick round cookie cutter to cut out biscuits. Place on prepared
    cookie sheet. Cover; let rise 20 to 30 minutes until biscuits are light
    but not quite double in bulk. If dough has been refrigerated, it will take
    biscuits a little longer to rise. Bake 15 minutes or until biscuits are
    lightly browned and test done. Makes 18 biscuits.




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