angel biscuits

as a sucker for anything that can be topped with butter and honey, i suggest you head straight to your kitchen, whip these up and then invite me over. angel biscuits are a southern favorite because they're soft, moist, and lighter than air. double this recipe or you'll regret it shortly after that last one disappears. happy tasting!

courtesy of: barbara grunes
makes: 9

- 1/4c warm water
- 2tbsp sugar
-1 pkg active dry yeast
- 2-1/2c self rising flour
- 1/2tsp baking soda
- 1/2c vegetable shortening
- 1c buttermilk

1. preheat the oven to 400. spray or grease a cookie sheet.

2. in a small bowl, mix the warm water with the sugar and yeast. let stand for 5 min, or until bubbly.

3. meanwhile, in a large bowl, with an electric mixer on low spped, mix together the flour and baking soda. blend in the vegetable shortening. beat in the buttermilk. add the yeast mixture and beat just until a flaky dough is formed. it will be soft and sticky.

4. turn the dough out onto a lightly floured pastry cloth. with floured hands, knead only until the dough gathers together and is smooth, a minute or two. pat the dough into an 8" round. using a 2-1/2" round cookie cutter, cut out biscuits and set on the cookie sheet, about 1" apart. reroll the scraps and cut out more biscuits.

5. bake in the center of the oven for about 20min or until just golden on top. remove to a wire rack to cool.