Angel Biscuits

This fluffy, light bread came to us from Linda Turner in Springfield, Missouri, and was featured in October 1998. We like these biscuits straight from the oven with a drizzle of honey or spoonful of jam.

Yield: 2 dozen (serving size: 1 biscuit)

Ingredients

• 1  package dry yeast (about 2 1/4 teaspoons)
• 1/2  cup  warm water (100° to 110°)
• 5  cups  all-purpose flour (about 22 1/2 ounces)
• 1/4  cup  sugar
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1  teaspoon  salt
• 1/2  cup  vegetable shortening
• 2  cups  low-fat buttermilk
• Cooking spray
• 1  tablespoon  butter, melted

Preparation

Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour.

Preheat oven to 450°.

Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Brush the melted butter over the biscuit tops. Bake at 450° for 12 minutes or until golden.

Nutritional Information

Calories:

154 (29% from fat)

Fat:

5g (sat 1.5g,mono 1.5g,poly 1.1g)

Protein:

3.6g

Carbohydrate:

23.2g

Fiber:

0.8g

Cholesterol:

3mg

Iron:

1.3mg

Sodium:

198mg

Calcium:

36mg