Today I made “Breakfast Angel Pockets” 
These are Angel Biscuits with scrambled eggs inside. The biscuit dough recipe is:
1 pkg dry yeast
5 cups self rising flour
2 tbsp sugar
3/4 cup shortening
2 cups buttermilk
Dissolve yeast in 2-3 tbsp warm water and sit aside.
Sift flour, add sugar, work in shortening. Combine yeast mixture in buttermilk, then add to flour mixture. Mix well with a fork until all of flour is mixed. Refrigerate for at least a couple of hours, or overnight, or just use as needed from the fridge. The dough will keep about a week in the refrigerator. To use them as biscuits/rolls – roll out dough about 1/4-1/2″ thick, cut out and bake at 375° until brown.
I made the Angel Pockets in three batches because I wanted different ingredients in them, but it takes about 18 eggs for this much dough. First, scramble the eggs with whatever you want in them – precooked sausage, crumbled bacon, peppers and onions, cheese – whatever.
Next, take the dough in about “tennis ball” size balls and roll out. 
Use a pot lid to cut the round shapes.
When the rounds are cut, add about 2 tablespoons of egg mixture 
fold over and pinch the edges.
Bake at 375° for about 15-18 minutes. I placed them on parchment paper, or you can put shortening on the baking pan. I did part of them with scrambled sausage, part with crumbled bacon, and a few just for me with peppers, onions, and garlic!
They are yummy! I am freezing them to pack on lunches.
Newman Valley 
Leave a Reply