angel biscuits memphis
These tender mini rolls melt in your mouth and are a crowd pleasing favorite! I made them for a charity event and people were coming into the kitchen and offering to buy them by the tray. You can freeze them (unbaked) with great success.
2 cups water plus 5 tablespoons warm water (120°)
2¼ teaspoons instant dry yeast
5 cups all-purpose flour
3 tablespoons granulated sugar
5 teaspoons baking powder
1¼ teaspoons salt
8 tablespoons buttermilk powder
½ teaspoon baking soda
Add butter to dry ingredients and mix well.
1 cup (2 sticks) butter, softened
Add warm water to mixture and knead until smooth and elastic. This will take about 8 minutes in a mixer with dough hook attachment.
flour, additional for rolling out biscuits
Roll ⅜ inch thick, cut with one-inch biscuit cutter. Place on greased cookie sheet and brush tops with butter. Let rise 1½ hours. Bake 425° for 12-15 minutes. This recipe makes 5 dozen.
This dough can be stored in refrigerator for up to a week.
To Freeze: Place unbaked biscuits on baking sheet, cover with foil and freeze, then store in plastic bags in freezer until needed. Remove from freezer, let rise three hours and bake as above.
Veronica is giving a little cheer because she made her rolls ahead of time and they are waiting in her freezer for Thanksgiving Day...wish I had done the same.