Angel Biscuits and recipes for them go way back, and over the years the main recipe has stayed pretty much the same. I did take an older Angel Biscuit recipe and modifiy it, and I think at least, improve on it - though it is hard to improve on an already great recipe.
My modifications of the recipe were fairly minor, I tripled the amount of shorting called for from one table spoon to three, increased the honey from one teaspoon to one tablespoon, and increased the sugar from 1/2 a tablespoon to two tablespoons.
If you ever pass by the fresh baked bread in the food stores and seen those nice domed biscuits, these come out just like those.
THINGS YOU WILL NEED;
1 tablespoon dry yeast ( I use 1 package quick rising yeast)
2 tablespoons sugar
1 tablespoon honey (can use sugar, I use natural raw honey)
3 cups white flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter
3 tablespoons veg. shortening
3/4 cups warm milk
large silver cookie sheet
450 oven
Add the honey, warm water and yeast into a small bowl and set aside, let set about five minutes. In a large bowl add flour, baking powder, sugar and salt into a mixing bowl and mix together. Now add the cold butter and shortening. Mix until it resembles fine crumbs (I simply use my hands and mush it all together until crumbly).
Now mix your milk and your yeast mixture together, and add this to the flour. Stir with spoon a few times until dough forms. Now take dough in your hands and knead a few times gently (you don't want to over knead.)
Place dough on lightly floured surface and use a rolling pin and roll dough out to about 1/3 inch thick (I simply flatten the dough out with my palms).Use a cookie or biscuit cutter to cut out your biscuits, and place them onto a greased cookie or baking sheet (I always use silver).
Lightly cover and let rise for about an hour, or until doubled in size.
Uncover and place into a 450 preheated oven for about 10 minutes, or until golden brown. I brush the tops with butter once they come out of the oven.
