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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Angel Biscuits
 Categories: Biscuits
      Yield: 1 Batch
 
    1/2 c  Water; warm
  2 1/4 ts Active dry yeast
  3 1/4 tb Granulated sugar
      5 c  All-purpose flour
      1 tb Baking powder
      1 ts Baking soda
    1/2 c  Unsalted butter
    1/2 c  Shortening
    1/4 c  Butter; melted
      2 c  Buttermilk
 
  Stir the yeast and 1 ts sugar in the warm water. Let stand for 5
  minutes.
  
  In a large bowl, combine all dry ingredients, including remaining
  sugar. Cut in the butter and shortening with two forks or a pastry
  blender until texture resembles coarse crumbs.
  
  Add yeast mixture and buttermilk to flour mixture. Stir until dry
  ingredients are moistened. Cover with plastic wrap and chill at least
  2 hours.
  
  Preheat oven to 400?F. Turn dough out onto a lightly floured surface
  and knead three to four times. Gently roll into a 1/2"-thick circle
  and then fold in half. Repeat rolling to 1/2"-thickness and cut with
  2" round cutter. Place rounds with sides touching in a 10 to 12"
  cast-iron skillet. Brush biscuits with 2 tb melted butter.
  
  Bake in preheated oven until golden, 15 to 20 minutes. Brush baked
  biscuits with remaining melted butter.
  
  Recipe by Rob McDaniel, Helen Restaurant
  
  Adapted FROM: Pam Lolley in Southern Living
  
  Recipe FROM:
  
 
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