My Great Great Aunt Bernice was the best cook in the world!
I'll bet you've got one of those "best" cooks, too!
I'm going to "share" Aunt Bernice's Angel Biscuit recipe with you
and her, too. Here is her photo!
Wasn't she a lovely person?


Bernice Frances Pierce Rector

Aunt Bernice's Angel Biscuits

Ingredients: 
       4 cups   Flour
       2 tsp    Baking Powder
       1 tsp    Baking Soda
       1 tsp    Salt
       4 tsp    Sugar
       1 pkg    Yeast (Fleischmann's)
       2 tbl    Warm Water
       1 tsp    Sugar
     1/2 cup    Shortning (She used Crisco)
scant 2 cups    whole Buttermilk

Method:


     Preheat oven to 400 degrees.
     Sift together 3 times the Flour, Baking Powder, Baking Soda, Salt,
and the 4 teaspoons of Sugar.
     Put warm water in 1-qt bowl. Sprinkle the yeast and the
1 teaspoon of sugar on top and let stand until the mixture is
foamy, about 5 minutes.
     Measure the 1/2 cup of Crisco, and then drop small "dabs"
of the shortening in the flour mixture. Cut in with knife and
fork until coated with flour. Then cut in the shortning with a
pastry blender until the mixture resembles coarse meal. 
Make a "well in the center of this mixture.
     Add the scant 2 cups of Buttermilk to the yeast / sugar
mixture. Stir in lightly . . . only 3-4 strokes.
     Pour Buttermilk liquid into the pastry "well," and stir
with a fork until mixture is just combined.
     Flour hands, and turn out dough onto a slightly floured
surface and knead about 30 seconds.
     Pat dough out evenly and roll out to slightly less than
1/2-inch thickness.
     Cut biscuits and brush half of them with melted butter
and top with other half of the biscuits. Brush tops with melted
butter.
     Bake at once for 12-13 minutes. 
     (Yields: Approx 22 double biscuits or 44 single biscuits)

     NOTE: Biscuits may be a single layer if "thinner" biscuits
are desired, as for ham biscuits, etc.
     NOTE: Dough will keep 3 or 4 days in refrigerator.
Put in "roomy" plastic bag or covered bowl.
     NOTE: Biscuits are best served straight from the oven,
but they may be baked 1 day ahead and held at room temperature
in an airtight container. Gently rewarm in a low oven.

There's more RECIPE's to come!
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