Angel Biscuits

Marilynn Ludwig Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 1/2 cup flour1 tsp baking powder1 tsp salt 1/4 cup sugar1/2 cup shortening 1/4 cup warm water1 package dry yeast1 cup buttermilk Dissolve the yeast in 1/4 cup warm water. Set aside. Mix dry ingredients in the order given, cutting in the shortening as our … Continue reading Angel Biscuits

Angel Biscuits

Ophelia Autrey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 (1/4 oz) packages active dry yeast1/4 cup warm water (110 to 115 degrees)2 cups warm buttermilk (110 to 115 degrees)5 cup all purpose flour1/3 cup sugar1 Tbsp baking powder1 tsp baking soda1 Tbsp salt1 cup shortening Dissolve yeast in warm water. Let stand 5 minutes. … Continue reading Angel Biscuits

Angel Biscuits

Margaret Williams Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 5 1/3 cup plain flour1/4 cup lukewarm water1 1/2 package dry yeast1 1/2 tsp salt3 Tbsp sugar3 tsp baking powder1 cup shortening1 tsp soda2 cups buttermilk Sift dry ingredients and flour together. Cut in shortening. Dissolve yeast in lukewarm water and add to buttermilk. Mix in … Continue reading Angel Biscuits

Angel Biscuit

Mattye Guice, RBES 5 cups flour1 cup shortening1 1/2 tsp salt5 tsp baking powder1/2 tsp baking soda3 Tbsp sugar Dissolve 1 package dry yeast in 5 tablespoons warm water and add 2 cups buttermilk. Add to dry ingredients.. Form into biscuit and bake at 400° till brown. Dough will keep in refrigerator 2 or 3 … Continue reading Angel Biscuit

Angel Biscuits

Jatis Skains, DHS 2 package yeast1 cup lukewarm water1 tsp soda5 cup self-rising flour3/4 cup salad oil or melted shortening2 Tbsp sugar1 tsp salt2 cups buttermilk Dissolve yeast in lukewarm water. Sift together dry ingredients. Mix with oil and buttermilk. Knead enough to hold together; roll dough to 1/2 to 3/4 inch. Cut with biscuit … Continue reading Angel Biscuits