ANGEL BISCUITS Margaret  Hein

(The best biscuits ever!)

1 pkg. active dry yeast 1 T. baking powder

1/4 c. warm water 1/2 t. salt

2 T. sugar 1/2 c. (1 stick) butter

3 c. flour 3/4 c. milk

Sprinkle yeast over water. Stir in sugar and set aside until foamy, about 10 minutes.

Combine flour, baking powder and salt. Cut in butter until mixture resembles

coarse crumbs. Add the yeast mixture and milk; mix lightly with a fork until

they are well combined. Cover the dough with a cloth and let rise until double

in size, about 30 minutes. Grease a large baking sheet. Roll dough on lightly

floured surface to 1/2 inch thickness. Cut with 3" cutter. Place biscuits about

1" apart on baking sheet. May prick tops with a fork.

Cover and let rise again until double in size, about 45 minutes.

Heat oven to 375 degrees. Bake for 15 to 18 minutes.

Makes about 12 biscuits. Serve immediately.