The Long and the Short(ening)

This recipe is courtesy of friend’s mother in Georgia.  In my cooking frenzy, I tried to cut the flour with the shortening in my food processor; however, I quickly realized that the food-pro can only handle three cups of flour at a time.  It helps to halve the recipe.

I served these tasty mounds of love with country ham, pickles and mustard, and others with pimento cheese and black olives (see previous post) at an event for wine bloggers at Weygandt Wines (www.weygandtwines.com).

This recipe makes approximately 35 small biscuits.

Angel Biscuits

1 1/2 packages yeast
5 tablespoons warm water
5 cups sifted all purpose flour
2 tablespoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 cup shortening
1 1/2 cups buttermilk

  • Dissolve yeast in warm water.  Sift dry ingredients together, then cut shortening into the flour mixture.  Add buttermilk and yeast.  Knead lightly but *do not let the dough rise*.
  • Roll out and cut with a round biscuit cutter
  • Put on a baking sheet touching each other (helps keep the biscuits moist)
  • Bake for 20 minutes at 400 degrees. Brush with melted butter on top after baking.

Mmmmmmm….buttermilk biz-kits

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