The Christmas tree is put away and the Egg Nog is gone. We have turned one of our Christmas trees into a Valentine Tree and am already looking through new issues of Southern Lady or Taste of Home for recipes that my “Valentine” will love coming home and sitting down to gaze upon.(well, actually we graze more than we gaze). This recipe for Angel Biscuits will go perfectly with breakfast or dinners and you will be able to turn any husband into an “Angel” when he takes one bite of these. They are simple and delicious.
Makes about 2 dz. The addition of yeast will guarantee fluffy biscuits every time. Do NOT let the word “yeast” scare you off.
1 envelope active dry yeast (1/4 oz)
1/4 cup warm water (just be sure it is barely warm, certainly not really warm as this kills the yeast)
2 tables sugar (do not use sugar substitute as the yeast needs the real stuff to activate)
1 tables baking powder
1 tsp baking soda
1 tsp salt
1/2 cup shortening, cut into pieces and 1/2 cup cold butter, cut into pieces
1 1/2 cups buttermilk
Preheat oven to 400. Combine yeast and warm water in a 1 cup glass measuring cup; let stand 5 min.
Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut in shortening and butter with a pastry blender until crumbly.
Combine yeast mixture and buttermilk and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead about 1 min.
Roll dough to 1/2 ” thickness. Cut with a 2 in round cutter or into 2 ” squares. Place on ungreased baking sheet.
Bake at 400 for 12 to 15 min or until golden brown.