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Light as a Feather Angel Biscuits

  • Makes: 44 biscuits  
  • Freezes: excellent 
  • Preparation Time: 15 minutes, plus 1 hour resting time 
  • Cooking Time: 13 minutes 

Ingredients

1 can354mL Carnation® Fat Free Evaporated Milk

½ cup125mL lemon juice or vinegar

1 pkgabout 2 ¼ tsp/11mL dry yeast

½ cup125mL warm water (105ºF-115ºF/50ºC-56ºC)

5 cups1.2L Robin Hood® Original All Purpose Flour

¼ cup50mL granulated sugar

1 tbsp15mL baking powder

1 tsp5mL baking soda

1 tsp5mL salt

½ cup125mL Crisco® All-Vegetable Shortening

Directions

  1 Combine evaporated milk and lemon juice. Reserve.

  2 Dissolve yeast in ½ cup (125mL) warm water and let stand 5 minutes.

  3 Combine flour, sugar, baking power, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and reserved evaporated milk mixture to flour mixture. Stir just until moist. Cover and refrigerate for 1 hour.

  4 Preheat oven to 425ºF (218ºC). Line a baking sheet with parchment paper.

  5 Knead dough on a floured surface about 5 times. Roll out dough to ½” (1.2cm) thickness and biscuits with a 2” (5cm) cutter. Place on prepared baking sheet.

  6 Bake in preheated oven for 12-13 minutes or until golden brown.

Tip(s)

When cutting out biscuits always cut straight down and do not twist cutter, as this will seal the edges and biscuits will not rise properly.


Add chopped chives and grated cheese for a different taste.


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