Angel Bisquits

My late husband and I tried perfecting biscuits for YEARS!  I finally have the perfect recipe; these are light and fluffy, and we NEVER had any problems with them being dry or coming out wrong...I think they are the perfect biscuit.  We love using these for Biscuits and Gravy for Sunday morning breakfasts.

INGREDIENTS

5 tsp. Yeast
4 Tbls. Warm Water
5 1/2 cups flour
4 Tbls. Sugar
1 tsp. Salt
6 tsp. baking powder
2/3 c. Shortening, chilled
2 cups Buttermilk

Preheat the oven to 400 degrees and line 2 cookie sheets with parchment paper. Spray the parchment paper with nonstick cooking spray.

In a small bowl activate the yeast with the water, set aside. In a large bowl, mix all the dry ingredients and the shortening until it resembles coarse crumbs. Add the buttermilk and activated yeast just until mixed. Poor onto a flower surface and roll out to 1/2-inch thickness, cut into circles. Place on the parchment paper and bake for 13 minutes.
Makes 18 biscuits

Super Flaky Bisquits

1/2 c. butter
2 c. flour
2 t. sugar
4 t. baking powder
1/2 t. salt
1/2 t. cream of tarter
2/3 c. milk

Put all dry ingredients in a bowl with room temperature butter (margarine occasionally) Combine all ingredients using a fork (or pastry cutter) to cut the butter into the dry ingredients. Continue until the butter is at least pea size. Add the milk and continue to cut with a fork until barely moist. Drop onto baking sheets sprayed with Pam, and bake at 450* for 10-12 min.

For Garlic Cheese Biscuits:add 1/2 c. cheddar cheese to mix (or more - the more the better, right?). When cooked, brush on 1/4 c. melted butter combined with 1/4 t. garlic powder.

Okay, so my secret is to touch them as little as possible before baking. That's the only way to make them flakey!

This recipe came from Erin Behme, we had a girls night out and she made bisquits and gravy for us the next morning and these were divine!