Buttermilk Angel Biscuits (they're heavenly!)

First a note about flour. Ever since we left Texas I've missed my White Lily Flour. There is no substitute for it. So what's so special about White Lily Flour? White Lily is a fine white "soft flour", made from, 100% soft winter wheat" versus hard winter wheat. It has lower protein content than most flours and the texture of White Lily is silk like. 

I have to agree that White Lily flour is excellent in making the best light and fluffy biscuits. It's also extremely versatile and can be used for most baking including cakes, cookies, pie crusts, pancakes, brownies, muffins, scones, and more.

White Lily Flour can be substituted for other All-Purpose Flours; however, since White Lily Flour is lighter more flour will need to be added. For every 1 cup of flour in a recipe, use 1 cup plus 2 tablespoons of White Lily Flour.  Unfortunately I've only found it in the South. The line of demarcation seems to be around Indiana.

Okay, now for the Angel Biscuits. These are not your regular buscuit but more of a cross between a yeast roll and a biscuit. 

2 1/2 - cups all purpose flour (White Lily if you can get it)

1/2 - teaspoon baking soda

1/2 - teaspoon salt

1 1/2 - teaspoon baking powder

1/4 - cup Crisco shortening
1 1/2 - tablespoons sugar

1 - .25 ounce packet yeast or (2 1/2 teaspoons)

1/4 - cup lukewarm water

1 - cup well shaken warmed buttermilk, 110 degrees

In a large bowl sift the dry ingredients together. Using a pastry blender or fork cut in the shortening until it resembles coarse cornmeal. 

In a separate bowl dissolve the yeast in the warm water. Let sit until foamy (about 5 minutes). Stir the yeast mixture and warm buttermilk into the flour mixture, stirring just until moistened.   

Turn the dough out onto a floured surface and gently knead until the dough is no longer sticky. Roll biscuit dough out to 1/2 inch thick. 

Cut with a biscuit cutter and place cut biscuits on a lightly greased baking sheet. Cover with a light dish cloth or plastic wrap that's been sprayed with non stick spray.
 
Let rise in a warm place for about 30 minutes. Bake at 400° for about 14 to 20 minutes or until golden brown. Brush biscuits with butter while still warm. Recipes makes 8-12 biscuits, depending on the size.

Note: Recipe can easily be doubled, store remaining dough in a covered bowl, in the refrigerator for up to 7 days. When ready to use remove dough from refrigerator. Roll out desired amount of biscuits and place on a greased baking sheet. Cover with plastic wrap that has been sprayed with nonstick spray. Let biscuits rise for 30 minutes then proceed with baking.