Angel Biscuits I

Light and airy biscuits.

Step: 1

In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.

Step: 2

Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.

Step: 3

Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2-1/2 inch biscuits. Cover and let rise until doubled in bulk, about 30 to 45 minutes.

Step: 4

Bake at 400 degrees F (205 degrees C) for 15 minutes or until done.

Per Serving: 186 calories; protein 3.4g; carbohydrates 23g; fat 9g; cholesterol 0.6mg; sodium 134.1mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.