| ANGEL BISCUITS | ||||||||
| (Refrigerated yeast biscuit) | ||||||||
| Makes 100 Servings. | Bake in 400° oven. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Dry Yeast | ¾ oz. | 1 ½ pkgs | ||||||
| Lukewarm water | 1 ½ cups | |||||||
| Unsifted flour | 4 lbs. 2 oz. | 4 qts. & ½ cup, (or 16 ½ cups) | ||||||
| Soda | 1 Tbsp. | |||||||
| Baking Powder | 1 Tbsp. | |||||||
| Salt | 1 Tbsp. | |||||||
| Sugar | 4 oz. | 9 Tbsps. | ||||||
| Vegetable shortening | 1 lb. 2 oz. | 2 ¼ cups | ||||||
| Buttermilk | 1 ½ qts. (or 6 cups) | |||||||
| DIRECTIONS: | ||||||||
| (All ingredients and utensils should be room temperature) | ||||||||
| 1. Dissolve yeast in lukewarm water. | ||||||||
| 2. Mix dry ingredients one minute on low speed using flat beater. | ||||||||
| 3. Cut shortening into dry ingredients using flat beater. | ||||||||
| 4. Add buttermilk and dissolved yeast. Beat until all flour is moistened. | ||||||||
| 5. Cover bowl and put in refrigerator until ready for use or roll on floured board to ½” thickness and cut into 2” squares. | ||||||||
| 6. Place on greased shallow pan. | ||||||||
| 7. Bake at 400° F. oven for 12 – 15 minutes or until done and brown. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 1 each | |||||||
| Calories | 121 | Iron | 0.93 Mg | Protein. | 2.50 G | 8.29% | ||
| Cholesterol | 3 Mg | Calcium | 28.29 Mg | Carbohydrates. | 16.23 G | 53.82% | ||
| Sodium. | 139 Mg | Vitamin A | 1 RE | Total Fat | 4.94 G | 36.81% | ||
| Fiber | 0.55 G | Vitamin C | 0.14 Mg | Saturated Fat | 1.97 G | 14.69% | ||