These buttermilk angel biscuits come from the CAPPER’s recipe archives. The original headnote says, “These biscuits are great to throw in the oven when unexpected company arrives at your doorstep.”
Buttermilk Biscuits
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
3/4 cup lard or butter
1 cake yeast
1/2 cup lukewarm water
2 cups buttermilk
Sift dry ingredients together; cut in lard or butter. Dissolve yeast in the water. Add buttermilk and dissolved yeast mixture to sifted ingredients. Mix with a spoon until moist. Cover and refrigerate until ready to use.
To use, roll dough out on a floured board to 1/2- to 3/4-inch thickness. Cut into biscuits and place on a cookie sheet. Bake at 400°F. for 12 minutes.
Editor’s Note: Dough will keep for several weeks in the refrigerator.
