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YIELD:
Makes 30 to 40 biscuits
ACTIVE TIME:
25 minutes
TOTAL TIME:
1 hour 15 minutes
What Worked: These biscuits don't have to be baked immediately, which is great. I made one batch right away, and a second batch the following day, although the recipe said the dough could be refrigerated for up to a week. If that's not enough time, these are supposed to freeze well.
What Didn't: I thought the angel wings were a pretty presentation, but I wouldn't suggest making them for an important dinner without a little practice. Some of my wings did a little moving around in the oven, and thus weren't very wingy.
Suggested Tweaks: If I were making these for company, I'd make the dough a day ahead, at least. Not only is it more convenient, but the flavor was better. After coming out of the refrigerator, I'd give them a little time to come to room temperature before rolling, though.
1 package active dry yeast
1/4 cup granulated sugar
3 tablespoons warm water (110 -115 degrees F)
5-6 cups commercial or homemade self-rising flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening, room temperature
1/2 cup butter, room temperature
2 cups buttermilk, room temperature
Butter, softened or melted, for finishing
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