Angel Biscuit Dough, Recipe. A recipe rewind, because some things are too good to miss! - Our Sunday Cafe
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Angel Biscuit Dough, Recipe. A recipe rewind, because some things are too good to miss!

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…

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..........







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 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.



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 a 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 the dough, what will you make with it? I do believe I smell some Monkey Bread and Stacked Cheese Biscuits in our future, stay tuned!

Enjoy!


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3 comments

  1. I remember this one! I was on an Angel Biscuit kick around the same time. Now I want some Monkey Bread. Thank you for reminding me of a great recipe.

    ReplyDelete
  2. Hi Melynda,
    We can never get tube biscuit dough over here, not that I know of! Thanks for sharing!

    ReplyDelete

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