Angel Biscuits

Margaret Williams

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 5 1/3 cup plain flour
  • 1/4 cup lukewarm water
  • 1 1/2 package dry yeast
  • 1 1/2 tsp salt
  • 3 Tbsp sugar
  • 3 tsp baking powder
  • 1 cup shortening
  • 1 tsp soda
  • 2 cups buttermilk

Sift dry ingredients and flour together. Cut in shortening. Dissolve yeast in lukewarm water and add to buttermilk. Mix in flour with dry ingredients. Mix thoroughly let sit 3 or 4 hours in slightly warm place. Stir down and made into biscuits with vegetable oil. Bake at 425 degrees after they have risen. You cad rush rising time by taking a pot and getting warm, not boiling water, and setting pan of biscuits over it. This will save half of rising time. Dough will keep about 4 days in refrigerator, if not all used at the present time.

Note: You can use self-rising flour if you omit baking powder and salt.



IN LOVING MEMORY OF
 JOHNNIE ROAN

GIVEN BY
ROXIE ROAN AND DAVID ROAN FAMILY





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