TZUTC: -0800   
   MSGID: 34756.fidonet_cooking@1:105/500 2d71328a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Angel Biscuits   
    Categories: Biscuits   
         Yield: 1 Batch   
       
       1/2 c  Water; warm   
     2 1/4 ts Active dry yeast   
     3 1/4 tb Granulated sugar   
         5 c  All-purpose flour   
         1 tb Baking powder   
         1 ts Baking soda   
       1/2 c  Unsalted butter   
       1/2 c  Shortening   
       1/4 c  Butter; melted   
         2 c  Buttermilk   
       
     Stir the yeast and 1 ts sugar in the warm water. Let stand for 5   
     minutes.   
        
     In a large bowl, combine all dry ingredients, including remaining   
     sugar. Cut in the butter and shortening with two forks or a pastry   
     blender until texture resembles coarse crumbs.   
        
     Add yeast mixture and buttermilk to flour mixture. Stir until dry   
     ingredients are moistened. Cover with plastic wrap and chill at least   
     2 hours.   
        
     Preheat oven to 400?F. Turn dough out onto a lightly floured surface   
     and knead three to four times. Gently roll into a 1/2"-thick circle   
     and then fold in half. Repeat rolling to 1/2"-thickness and cut with   
     2" round cutter. Place rounds with sides touching in a 10 to 12"   
     cast-iron skillet. Brush biscuits with 2 tb melted butter.   
        
     Bake in preheated oven until golden, 15 to 20 minutes. Brush baked   
     biscuits with remaining melted butter.   
        
     Recipe by Rob McDaniel, Helen Restaurant   
        
     Adapted FROM: Pam Lolley in Southern Living   
        
     Recipe FROM:   
        
       
   MMMMM   
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