Biscuit Cutter

5x5"

Pastel on sanded board

This biscuit cutter has been in
my family for 3 generations. It's
kind of bummed up, but it can
still cut the dough.

The following recipe makes really
light and fluffy biscuits. Like "angel wings".

Angel Biscuits

2 1/2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup warm water (110 degrees F)
1 package active dry yeast
3/4 cup warm buttermilk (105 to 115 degrees F)

In a large bowl combine flour, sugar, baking powder, and salt.
With pastry blender or two knives, cut in shortening
until mixture resembles course crumbs, set aside.
Place warm water in warm bowl.
Sprinkle in yeast, stir until dissolved.
Add yeast mixture and warm buttermilk to dry ingredients, blend well.
Remove dough to floured surface.
Knead dough 10 to 15 times, form into ball.
Roll dough to 3/4 inch thickness.
Cut into 2-1/2 inch biscuits.
Cover and let rise until doubled in bulk, about 30 to 45 minutes.
Bake at 400 degrees F for 15 minutes or until done.