Angel Biscuits

Ingredients for Angel Biscuits

• 625g sifted plain flour (preferably a fine southern flour

• see headnote)

• 1 tablespoon baking powder

• 1 teaspoon bicarbonate of soda

• 50g sugar

• 2 teaspoons salt

• 240ml firmly packed vegetable shortening or lard or a half-and-half mixture of the two

• 475ml buttermilk

• One 1/110g package active dry yeast dissolved in 60ml very warm water (41°C to 46°C.)

1. Preheat the oven to 204°C.

2. Sift the flour, baking powder, bicarbonate of soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.

3. Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds. Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll, and cut as before.

4. Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.