Fridge-Ready Angel Biscuits |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 20 |
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For these biscuits you can store the dough in a ziploc bag, and just take out what you need, when you need them. Ingredients:
5 cups bread flour |
1 teaspoon baking soda |
1 teaspoon salt |
3 teaspoons baking powder |
3 tablespoons sugar |
3/4 cup crisco shortening |
2 1/2 teaspoons dry yeast |
1/2 cup warm water |
2 cups buttermilk |
Directions:
1. Dissolve yeast in 1/2 cup warm water; let sit until bubbly (about 8-10 minutes).
2. Sift all dry ingredients into large mixing bowl; cut in the shortening with a pastry blender.
3. Add in the yeast/water mixture with the buttermilk, then gently work into the dough.
4. 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).
5. The dough will last about a week in the fridge, just pinch off what you need.
6. Roll and shape into 1/2-inch biscuits and bake for 12 minutes at 350 degrees, or until golden brown.
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