Try this angel biscuit recipe for light fluffy biscuits that rise as much as rolls thanks to three leavening agents yeast baking soda and baking powder
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
Instructions
Dissolve yeast in warm water in a small bowl; let stand until creamy
about 5 minutes.
Meanwhile
combine flour
sugar
baking powder
salt
and baking soda in a large bowl. Cut in shortening with a pastry blender until the mixture resembles coarse meal.
Stir buttermilk into yeast mixture until combined
then add to dry ingredients and stir until moistened. Turn dough out onto a floured surface and knead 4 to 5 times.
Roll dough on a lightly floured surface to a thickness of 1/2 inch. Cut out twenty-four 2 1/2-inch-diameter circles. Place circles onto lightly greased baking sheets so they are barely touching each other. Cover and let rise in a warm
draft-free place until almost doubled in volume
about 1 hour.
Preheat the oven to 425 degrees F (220 degrees C).
Bake biscuits in the preheated oven until golden brown