Thursday, June 17, 2010

Angel Biscuits


Good evening and come on in. Again it is hot, hot, hot but the sun is going down so maybe it will be a little cooler. I need to do a little work in the yard but later when maybe it will cool off. If not it will wait and those little limbs will be right there tomorrow when maybe it won't be so hot. Not counting on it however.

I was looking through mama's recipes today and found a biscuit recipe which she would make often. It is a yeast biscuit and you can make a lot and keep them in the refrigerator and take them out as you need them. The also freeze well and I remember mama would make cinnamon rolls out of them too. They are delicious and not that difficult to make so I thought you might like the recipe also. Try them and let me know what you think.

OLD FASHIONED ANGEL BISCUITS
1 pkg. active dry yeast
1/4 cup warm water
2 cups buttermilk
5 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup shortening, chilled or butter
1 tablespoon melted butter

Have all ingredients at room temperature.

Dissolve yeast in lukewarm water with a pinch of sugar. Set aside for 5 minutes. Stir in the buttermilk, making sure it has first been warmed to room temperature so as not to shock the yeast. I use a large measuring cup for this step.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk ingredients together to mix well.

Using your fingers, two knives or a pastry blender, work 1/2 the chilled shortening into the flour mixture until it resembles coarse meal. It is easier if you have the chilled shortening cut in small pieces. Work in the remaining shortening until it resembles large peas. I use my hands for it is easier.

Stir buttermilk and yeast mixture into the dry ingredients until just blended; do not over mix.
On a clean surface dusted lightly with flour, turn out dough and knead 6 to 8 times, patting together lightly into a flattened circle.

Roll circle out 1/2 to 3/4 inch thick and cut using a 3 inch or smaller biscuit cutter. Dip in flour between each cut. Don’t twist the cutter but press straight down and pull up.
Arrange biscuits on a lightly greased baking sheet; leave 1/3 inch between for softer sided biscuits or 1 inch for crisp sided biscuits.

Cover with a damp towel or lightly with plastic wrap to rise in a warm, draft-free place until doubled in bulk, or about 45 minutes.

Bake in a preheated 450°F oven for 10-12 minutes or until golden brown.
Brush with melted butter before serving.

This dough can be refrigerated for 3-5 days, or frozen for up to a month. It works well to cut the biscuits out, freeze on cookie sheet and then freeze or bake and freeze.

Mama Tootsie’s recipe

These are good with jelly, preserves and all that good stuff but very good split and put a slice of ham and scrambled eggs between and make your own breakfast sandwich. When we have company I like to have dishes of jelly, preserves, butter, thin slices of ham, bacon and hot biscuits and let everyone fix their own breakfast sandwich. Add fresh peaches and melon slices, juices, milk and coffee and you have a great breakfast buffet.

This biscuit is great for because you can mix it and keep it in the fridge until you get ready bake them. I hope you will give them a try for I know you will like them.

Ya'll be careful going home and come back to see us.

Nuff said,

The Georgia Peach
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