September 2013 - Our Sunday Cafe
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Stacked Cheese Biscuits, Recipe rewind because some things are too good to miss!


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Monday, May 9, 2011.

For the starting recipe of Angel Biscuit Dough, you can look here


Stacked Cheese Biscuits, say cheese please!
I hope you are not tired of learning about Angel Biscuit dough and what you can make with it, because we are having some tonight with our dinner. Tonight it is, Cheese Leaves Muffins. They are in the oven right now, so I better get busy typing this up!


Stacked Cheese Biscuits
375 degree oven
makes 6, large muffin cup biscuits

1 portion Angel Biscuit dough, for the dough recipe click here and for more recipes click here!
butter
garlic salt
grated cheese
flour or oat bran for rolling out dough

Using 1 portion of dough, roll out to a large rectangle.

This photo will demonstrate size needed. 


Butter lightly, sprinkle with garlic salt, divide lengthwise into 4 portions.


Sprinkle one portion with cheese, carefully place a section on top. Sprinkle cheese on the new one on top, continuing until all 4 pieces have been stacked. 

Divide into 6 pieces, place in prepared muffin cups, standing up.



Bake 20 minutes or until done in your oven.

The fourth portion will go into the freezer, for now.

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!



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Angel Biscuit Dough, Recipe rewind because some things are too good to miss!


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday May 1, 2011.


You know you have a good cookbook when it is no longer pretty, most likely has a food drip/stain on the jacket cover and probably has handwritten notes on how you want to make a recipe again. 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. 









Angel Biscuits came before dairy case biscuit dough in a tube. These biscuits are baked from a dough made up ahead of time and stored in the refrigerator. Just like tube biscuits, only homemade, with your choice of ingredients. Think "Monkey Bread", 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 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,

and then to cut the butter into small pieces, drop it into the flour mixture, one piece at a time. Process on low 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.


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.

Now that you have dough, what will you make with it? I do believe I smell some Monkey Bread and 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!
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