Recipe#3441

Title: Angel Biscuit

Source:  "Mountain Measures"-- Junior League of Charleston, WV
ed. 1974
Typed for you by billspa@icancect.net

   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.