2 C Buttermilk
1 C Shortening
1 Pkg Dry Yeast
1/4 C Warm Water
4 Tbsp Sugar
5 C Flour
1 Tbsp Baking Powder
Melted Butter
Warm buttermilk and add shortening, stirring to melt, and cool. Add the yeast which has been softenend in 1/4 cup warm water. Add sugar. Sift together and add flour, salt, and baking powder. Stir to mix and cover with a damp cloth and an inverted plate. Chill overnight. At this point, the dough will keep about 5 dayse to be used as needed. The 6th & 7th days, use the dough as cobbler topping or for fried pies.
When ready t use dough, roll out 1/4″ thick, cut in 1 1/2″ rounds, brush each round with melted butter and stack two together. Place in greased pan, almost touching. Let rise 1 hour, then bake at 400? for 10 minutes or until done, depending on size of biscuits.
A good use for Angel Biscuit Dough on the 6th & 7th days is Fried Apple Pies.
Source: “Mountain Measures”– Junior League of Charleston, WV ed. 1974
Typed for you by billspa@icancect.net