BUTTERMILK ANGEL BISCUITS
When I make these slightly sweet biscuits, sometimes I cut them and fold over one side about a third of the way for a more traditional look.
—CAROL HOLLADAY DANVILLE, AL
PREP: 30 MIN. + STANDING • BAKE: 10 MIN. • MAKES: 2 DOZEN
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
5 1/4 to 5 1/2 cups self-rising flour
1/3 cup sugar
1 teaspoon baking soda
1 cup shortening
1 3/4 cups buttermilk
1. In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 5 1/4 cups flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and yeast mixture to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough to 3/4-in. thickness; cut with a floured 2 1/2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let stand at room temperature 20 minutes. Preheat oven to 450°.
3. Bake 8-12 minutes or until golden brown. Serve warm.