Guest guest Posted January 16, 2007 Report Share Posted January 16, 2007 Yogurt Angel Biscuits These yeast raised biscuits can be reheated, eliminating the frantic rush to make conventional hot biscuits for a crowd 1 pint plain yogurt or buttermilk 3 envelopes active dry yeast 2 tsp sugar 2 tsp salt 1/2 tsp baking soda 6 1/2 to 7 cups flour 3 ozs butter or margarine, melted Grease or spray with nonstick coating 3 baking sheets, 14 x 11 inches. In a large non reactive saucepan, heat yogurt or buttermilk until warm, 105 to 115 degrees F. It may curdle, but not to worry. Stir in yeast, sugar, salt, and baking soda until yeast is dissolved. Stir in 2 cup flour and the melted butter, mixing well. Stir in enough additional flour to make a soft manageable dough. Turn dough onto a floured surface. Cover with waxed paper and let rest for 10 min. Knead for 5 minutes, until smooth and elastic, working in more flour as needed.. Pat or roll out to 1/2 " thickness. Cut with a floured 1 1/2 " biscuit cutter. Don't twist cutter. Place biscuits 1 1/2 " apart on prepared baking sheets. Cover with wax paper or plastic wrap and let rise in warm place until puffy, about 45 min. Preheat oven to 400 degrees F. Bake biscuits for 12 to 15 minutes or until lightly browned. Serve hot with butter. Makes about 5 dozen. DO AHEAD STRATEGY: Angel biscuits can be reheated. Bake 1 to 2 days in advance and store at room temperature, or freeze for up to 6 weeks. To reheat, arrange biscuits on a baking sheet. Reheat in 350 deg. oven for 10 min. Quote Link to comment Share on other sites More sharing options...
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