Angel Biscuits 4 jwb
Photo by Jonathan Boncek

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12 biscuits

  • 1½ tablespoons yeast
  • ½ cup warm water
  • 4½ cups White Lily flour
  • 3 ¾ cups all-purpose flour
  • 2 tablespoons baking soda
  • 2 tablespoons salt
  • 2 teaspoons cream of tartar
  • ¼ cup sugar
  • 1 cup shortening
  • 3 cups buttermilk
  1. In a medium bowl, combine yeast and water and let proof.
  2. In a mixer with a paddle, combine the dry ingredients.
  3. Cut in the shortening until mixture is the texture of coarse cornmeal. Add the buttermilk and yeast mixture from step 1, mixing only until combined.
  4. Place dough in well-oiled tub, cover with plastic, and let rise
  5. In the morning, roll on a very well-floured table to about ¾ inch thick. Cut with 3-inch ring cutter and place on papered sheet pan. Let rise in proofer until doubled in size and “floppy.”
  6. Bake at 325 degrees until browned.
  • Recipe By
    Blackberry Farm in Walland, Tennessee

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