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Angel Biscuit Dough

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

You know you have a good cookbook when it is no longer pretty and like new. It most likely has a food drip/stain on the jacket cover and probably has handwritten notes on your desire to make a recipe again. All of that, is this book.

I call a book like this beautiful because it is used and appreciated. Tattooed if you will, with the living of life in a busy kitchen, while helping to feed the family and friends that drop by.



This book contains some great recipes including our favorite Banana Bread, that as you can see, has been adapted for our personal tastes and style of cooking.









But for now, let's talk about Angel Biscuit dough. Angel Biscuits came before tubes of biscuit dough found in the dairy case at your favorite market. These biscuits are baked from a dough made up ahead of time and stored in the refrigerator.

Angel Biscuit dough is convenient like tube biscuit dough, only it is homemade, with your choice of ingredients. Think "Monkey Bread", scones, quick dough pizza, biscuit topping for pot pie or fruit cobbler. And my favorite, Stacked Cheese Biscuits.

If a recipe calls for tubes of biscuit dough, you can make it with Angel Biscuit dough.
The finished dough can be stored for up to 7 days, and frozen for up to 1 month.

Angel Biscuit Dough
adapted/made from: The Wooden Spoon Bread Book

the intro:  Angel Biscuits are a Southern Specialty. The dough, risen by both yeast and quick leaveners, produces a very light biscuit. The mixing can be done ahead of the baking to suit your schedule. 

To soften yeast, in a small container combine,


3 T warm water
1 scant T (or 1 packet) active dry yeast


let yeast stand while preparing the dry ingredients. In a large bowl, whisk together:

5 c unbleached flour
1 T baking powder
1 t baking soda
1 1/2 t salt
1/4 c sugar
It worked very well, to whisk together in the mixer bowl,

then to cut the butter into small pieces, drop it into the flour mixture, one piece at a time. Process on low speed until the butter has been worked into the flour mixture.

OR

with a pastry blender or two knives, cut into the dry ingredients,

1 c butter or shortening of choice

make a well in the center of the dry ingredients. Into that well pour the,

softened yeast
2 C buttermilk

Gently mix with a wooden spoon just until dry ingredients are moistened. Just a few turns of the paddle mixer did the trick.

Homemade Angel Biscuit Dough.
Angel Biscuit Dough

The dough will be soft. Scrape down sides of the bowl.





Cover with waxed paper and then a china plate.

Chill for at least 1 hour or longer.



When ready to bake remove enough dough to make desired numbered biscuits. On a lightly floured surface, knead gently two or three times. Roll to 1/2 inch thickness. Cut as desired and bake in preheated 400-degree oven, 12 - 15 minutes or until golden brown. Serve warm.

To substitute this dough for tube biscuits in your favorite recipes, divide the dough into 4 parts. Each part will be equal to a tube of biscuit dough.

Now that you have this homemade dough, what will you make with it? I do believe I smell some Monkey Bread or Stacked Cheese Biscuits in our future, stay tuned!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

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this post is shared with:
Tuesday Night Supper Club @ fudge ripple

16 comments

  1. sounds easy enough... just what I need this morning to start off the day looks awesome!

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  2. I'm using this recipe for sure,, oh boy they sound divine.I can't wait to join ,,happy sunday to you

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  3. What a great recipe. I'll whip up a batch tomorrow. Thanks.

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  4. Ohhh, good one! I'll be linking up tomorrow. Fun, fun!

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  5. Hi Melynda,
    I just love your Angel Biscuits, they look delicious and easy, I really like that part. Thank you for hosting today and have a wonderful week!

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  6. I LOVE Angel Biscuits. They remind me of my Alabama Granddaddy, who used to make them. You remind me I haven't made them in a while and I just made some grape jam. Mmmm, a hot buttered Angel Biscuit with homemade jam.

    (I'll be linking up a little later today.)

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  7. The biscuits look good. I missed cookbook Sundays last month,because I was out of town. So glad to be able to participte today.

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  8. That sounds like a great recipe. I always hate buying the biscuits in a can because it is hard to find them without trans fats. I will definitely be trying this recipe. Thanks, Melynda.

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  9. Angel biscuits are so well known and famous, great step-by-step instructions, Melynda!
    ...and a Happy Cookbook Sunday to you:DDD

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  10. Hi Melynda, Angel Biscuits sounds lovely, guess that you can never go wrong with a Southern recipe, which always sounds delicious! Will be linking something this week! Have a lovely week!

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  11. I always mean to get in on these events and forget! Monkey bread sounds wonderful right now as I sit here with a sweets craving!

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  12. I was wondering what happened to Cookbook Sundays. So glad I found you. Thanks for hosting!

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  13. Hi Melynda, I've linked a lovely Bundt Cake! Have a nice day!

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  14. Me again! I've sharing a lovely cupcake for Mother's Day!
    Happy Mother's Day, Melynda!

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  15. i am still trying to perfect my biscuit recipe...i will definitely give this one a try.i heard on the radio this weekend that southern wheat is the best because it is softer. guess i have to hunt down some white lily! thank you for sharing with tuesday night supper club.

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  16. Bookmarking it!!I can't wait to make a batch.

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