RECIPE FOR ANGEL BISCUITS

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%

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