* Exported from MasterCook *
Biscuits, Buttermilk Angel
Recipe By :
Serving Size : 8 Preparation Time :0:00 Categories :
Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low
Fat Posted
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups all-purpose flour -- (White Lily if you can get
it) 1/2 teaspoon baking soda 1/2 teaspoon salt
1/2 teaspoon baking powder 1/4 cup Crisco shortening
1 1/2 tablespoons sugar 2 1/2 teaspoons yeast
1/4 cup lukewarm water 1 cup warmed
buttermilk -- well shaken, 110F
In a large bowl sift the dry ingredients together. Using a pastry
blender or fork cut in the shortening until it resembles coarse cornmeal.
In a separate bowl dissolve the yeast in the warm water. Let sit
until foamy (about 5 minutes). Stir the yeast mixture and warm
buttermilk into the flour mixture, stirring just until moistened.
Turn the dough out onto a floured surface and gently knead until the
dough is no longer sticky. Roll biscuit dough out to 1/2" thick.
Cut with a biscuit cutter and place cut biscuits on a lightly greased
baking sheet. Cover with a light dish cloth or plastic wrap that's
been sprayed with non stick spray.
Let rise in a warm place for about 30 minutes. Bake at 400F for about
14 to 20 minutes or until golden brown. Brush biscuits with butter
while still warm. Recipes makes 8-12 biscuits, depending on the size.
Cooks Note: Recipe can easily be doubled, store remaining dough in a
covered bowl, in the refrigerator for up to 7 days. When ready to use
remove dough from refrigerator. Roll out desired amount of biscuits
and place on a greased baking sheet. Cover with plastic wrap that has
been sprayed with non stick spray. Let biscuits rise for 30 minutes
then proceed with baking
Makes 8 - 12 biscuits
Source:
"mommyskitchen.net"
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Per Serving (excluding unknown items): 224 Calories; 7g Fat (28.7%
calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber;
1mg Cholesterol; 276mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.