Angel Biscuit Buns

Angel Buns and Angel Biscuits
Here are a couple options from my Grandma’s baking boxes, you can make one or both. The Angel biscuits had Aunt Oleva’s name on it. We used to visit her all the time in Bullhead City as kids. Very yummy biscuits and the best part is you can keep the dough in the fridge for a week and just pull out what you want to bake each day at a time. I added a light spread of butter to the tops to give them a little shine. They also taste good with a little jelly or honey butter.
Angel Biscuits
Ingredients:
1 envelope of dry active yeast
2 tablespoons of warm water
5 cups of un-sifted flour
1 ½ teaspoons of salt
¼ cup sugar
1 teaspoon of baking soda
¾ cup of room temperature shortening
2 cups of buttermilk
Directions:
Dissolve yeast in water and let stand for ten minutes.
Sift all the dry ingredients into one large bowl.
Cut in the shortening ¼ cup at a time.
Add 1 cup of buttermilk to mixture and mix well. Add yeast and rest of the buttermilk and mix well.
Knead dough on a floured board until smooth and elastic.
May be stored in the refrigerator in an air tight container. Will keep for one week.
Shape and cut on floured board as needed.
You can use a rolling pin to smooth out the dough. Use the bottom of a can, cookie cutters, or biscuit cutter to form biscuits.
Bake on 425 degrees for about 15 minutes (depending on thickness of the dough) using an ungreased baking sheet.  
Smear a little butter on the top of each biscuit when they come out of the oven to give it a glossy look.
These are delicious with honey butter, jam, or even to eat with a cooked egg sandwiched between two biscuits.
Angels Buns
Ingredients:
1 envelope of dry active yeast
1 tablespoon of sugar
¼ cup warm water
Mix the above together in one bowl.
2 cups of Bisquick
¼ cup of milk
Mix the Bisquick and milk together in one bowl.
Directions:
Knead until everything is mixed together. Cut out buns and set them on ungreased baking pan.
Let these rise for 30 minutes.
Bake on 425 for about 15 minutes depending on the thickness of the buns.

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