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Angel Biscuits I

"Light and airy biscuits."

Ingredients :

2 1/2 cups all-cause flour
2 tablespoons white sugar
1/2 teaspoon baking powder
half of teaspoon salt
1/2 cup shortening
1/four cup warm water (one hundred ten ranges F/forty five ranges C)
1 (.25 ounce) package deal energetic dry yeast
3/four cup heat buttermilk (one hundred and five to 115 stages F)

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H20M

In a massive bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until combination resembles route crumbs, set aside.
Place warm water in warm bowl. Sprinkle in yeast, stir till dissolved. Add yeast aggregate and heat buttermilk to dry elements, mixture nicely.
Remove dough to floured surface. Knead dough 10 to fifteen instances, form into ball. Roll dough to a few/four inch thickness. Cut into 2-1/2 inch biscuits. Cover and let upward push until doubled in bulk, about 30 to forty five minutes.
Bake at 400 tiers F (205 ranges C) for 15 minutes or till achieved.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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