Refrigerator Angel Biscuits
The beauty of this recipe is preparing the dough ahead and having it on hand, ready-to-use when you are. A recipe for bread machines.
2 cups lukewarm water
6 tablespoons buttermilk powder
3/4 cup vegetable shortening
5 cups bread flour - divided use
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons granulated sugar
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
- Place the ingredients in bread machine pan in this order: Water, buttermilk powder, shortening, 3 cups bread flour, baking soda, salt, baking powder, sugar, yeast and 2 cups of bread flour.
- Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary.
- Once cycle is complete, remove dough immediately and place in large, self-sealing plastic storage bag which has been lightly oiled or sprayed with a non-stick cooking spray. Store in refrigerator.
- When ready to make biscuits, remove desired amount of dough from refrigerator about 2 hours prior to baking.
- Shape dough by rolling out on a lightly floured surface and cutting into biscuits or simply "pinch off" individual portions and place on an ungreased baking sheet or in muffin tins. Cover and let rise until doubled in size.
- Bake in a preheated oven at 425°F (220°F) for about 10 to 12 minutes or until golden brown.
- Store unused dough in the refrigerator. Dough keeps well for several days in the refrigerator.
Makes 36 angel biscuits.