Serves: 30
Total Calories: 117
Dissolve yeast in warm water with sugar (called proofing the yeast, it gets a bit foamy).
Mix dry ingredients well add shortening, yeast and sugar mixture and buttermilk. Work up on a floured surface. Don’t over work. Put in covered container in the refrigerator. Use as needed. Pat out on a floured surface. I use Crisco to grease the bottom of the Dutch and a little pat of it on the top of each biscuit. You don’t have to let these rise first. Cook at 375°F. Use 3-5 briquets underneath and 20-24 on top.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp
This Angel Biscuits recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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