Angel Biscuits - By Chef at Juniper in St. Louis
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 cups buttermilk
- 1 tsp baking soda
- 1 pckg active dry yeast
- 3 tbs warm water
- 5-6 cups self rising flour
- 1/2 cup lard frozen (you can use all butter if you do not
- 1/2 cup butter frozen
- Carbohydrate 26.1128033632399 g
- Cholesterol 552.500000024974 mg
- Fat 205.449911672161 g
- Fiber 0.00883333333333333 g
- Protein 19.9375250206661 g
- Saturated Fat 129.215674170088 g
- Serving Size 1 1 Recipe (848g)
- Sodium 1892.81216732074 mg
- Sugar 26.1039700299066 g
- Trans Fat 15.1062941669477 g
- Calories 1990 calories
Dissolve yeast, sugar in warm water. Set aside. Sift all dry ingredients into a large bowl. Take the frozen butter and lard, and use a box grater to cut it into the flour. Make a hollow in flour. Mix yeast into buttermilk and pour into hollow. Stir. Add flour as needed. Turn dough out. Knead for 10 minutes. Add flour as necessary. Move to an oiled bowl, let rise, punch down and proceed to shape. Divide dough in half to shape. Roll till 1/3 to a ½ inch thick. Fold in half and roll until about 1 inch thick. Cut biscuits, do not twist cutter. Put on greased baking sheet. Let double/30 minutes. Preheat oven to 400. Bake for 6 minutes and rotate. Bake another 6 minutes till gfb. Remove, butter the tops. Once cool, you can freeze them. They keep quite well frozen.
