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..........

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.


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, have 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.



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. You can store it in the refrigerator or freezer.

Now that you have the 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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You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!

2 comments

  1. this is great! monkey bread for sue, I'm so glad you're feeling better.

    ReplyDelete
  2. I have a soft spot in my heart for Angel Biscuits. I think it may be about time to bake some again. Thanks for the reminder, Rocquie

    ReplyDelete

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