ANGEL BISCUITS that melt in your mouth!! Light and Fluffy!! Easy to make!! Store biscuit dough in an airtight container in the refrigerator up to 5 days before using!! Recipe below...

ANGEL BISCUITS
(Makes about 30)

Preheat oven to 400 degrees F.

Line 2 large cookie pan with parchment paper, or lightly grease bottom of pans.

1/2 cup warm water (100 degrees to 110 degrees F.)

1 (1/4-ounce) envelope (Original or Fast Rise) active dry yeast

1 teaspoon sugar

5 cups all-purpose flour

1 teaspoon baking soda

5 teaspoon baking powder

1-1/2 teaspoon salt

1/2 cup chilled butter, cubed

1/2 cup solid vegetable shortening, cubed

2 cups buttermilk

1/4 cup butter, melted for brushing tops of biscuits

1. Mix together first 3 ingredients in a small cup or bowl. Set aside.

2. In a large bowl add flour, baking soda, baking powder, and salt. Whisk well.

3. Add cubed shortening and butter. Cut into flour mixture with a pastry tool, 1 fork, or 2 knives. A food processor maybe used. Work fats into dry ingredients until texture resembles cornmeal.

4. Add buttermilk and yeast mixture in the center of flour mixture, stirring until flour can no longer be seen.

5. Cover bowl with plastic wrap. Chill for 3 hours, or up to 5 days, in the refrigerator.

6. Turn desired dough amount out onto a lightly floured surface. Knead 3 to 4 times. Roll dough into a 3/4-inch thick circle. Fold dough in half...repeat once more. Gently roll dough to 3/4-inch thickness.

7. Using a 2-inch round cutter start cutting out biscuits.

8. Re-roll remaining scrap dough, and cut out biscuits.

9. Place dough rounds on prepared cookie sheets with sides touching. Brush tops of biscuits with melted butter.

10. Bake in a 400 degree F. preheated oven for 15-20 minutes or until golden in color.

TIPS: Baked biscuits maybe frozen in an airtight contain up to 3 months. When ready to use. Thaw in refrigerator overnight. Microwave for 3-4 seconds at a time until warm. Will taste like just baked.

~~~ENJOY your homemade ANGEL BISCUITS~~~

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