On the home front, I am feeling better, thankfully. And I am beginning to feel like cooking as I return to eating foods that were offensive to my digestive system during the healing process. Not feeling well and cooking, do not as it turns out, go hand in hand.....
Let's talk about this recipe, you will want to make this, to keep in your refrigerator and/or freezer. Not only is it delicious as simple biscuits, it has many adaptations that will add deliciously to your summer meals when time is short, but hunger is long!
This recipe for Angel Biscuit dough is a re-post. Let's revisit, shall we.....
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. That, is this book.
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, lets 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.
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 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
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,
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.
Dough will be soft. Scrape down sides of 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. You can store in the refrigerator, or freezer.
Now that you have dough, what will you make with it? I do believe I smell some Monkey Bread or Stacked Cheese Biscuits in our future, stay tuned!
As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!