ANGEL BISCUITS

ANGEL BISCUITS

2 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann’s® Active Dry Yeast
3/4 cup warm buttermilk (105º to 115ºF)

  1. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs; reserve. Place warm water in warm bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients; blend well. Remove dough to lightly floured surface. Knead dough 10 to 15 times; form into ball. Roll dough to 3/4-inch thickness. Cut into 2 1/2-inch circles. Place on ungreased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

  2. Bake at 400ºF for 15 minutes or until done. Remove from baking sheet; serve warm.