Recipe - Angel Biscuit

2 cup Buttermilk
1 cup Shortening
1 pack Dry Yeast
One fourth cup Warm Water
4 tablespoon Sugar
5 cup Flour
1 tablespoon Baking Powder
Melted Butter

Warm buttermilk and add shortening, stirring to melt, and cool. Add the
yeast which has been softenend in One fourth 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 MCRecipe Digest by "Bill Spalding" billspa@icanect.net on May
3, 1998