This Week's Bread: Angel Biscuits

After 4 weeks and 24 cinnamon rolls later, I decided I needed a nice salty southern style biscuit. So I made Angel Biscuits.

They're kind of wierd looking because I need exactly five biscuits, and do'nt want to waste dough, so they're square and folded over, just to use it all at the exact amounts I need.

I hate being so techy with my food, but being diabetic and needing to know EXACTLY what's going into wht makes for food wierdness.

# Angel Biscuits

Fredericksburg Home Kitchen Cook Book

5.0 cups flour
0.75 cup shortening
1.0 tsp baking soda
2.0 tsp salt
3.0 tsp baking powder
3.0 tbsp sugar
2.25 tsp yeast
0.5 cup lukewarm water
2.0 cups buttermilk

1 - Dissolve the yeast in the lukewarm water.
2 - Sift the dry ingredients together.
3 - Cut in shortening until mixed thoroughly.
4 - Add buttermilk and dissolved yeast.
5 - Work together with a large spoon until all the flour is moistened.
6 - Cover bowl and put in refridgerator.
7 - When ready to use take out as much dough as needed, roll 1/2 inch thick and cut.
8 - Bake at 400F on greased cookie sheet 12 minutes, or until browned.

Dough will keep for several weeks in refrigerator.

15 biscuits at ~37.5g carbohydrates each.
Calories 267
Fat 10g
Total Carbohydrate 36g
Protein 5g

Yields 72 biscuits normally

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