Wednesday, February 11, 2009

Angel biscuits .

My mother grew up on a farm and cooked good, basic food. There were no exotic recipes in her repertoire and the closest we came to classic French cooking was an occasional "pearly maude." Daddy would make milk shakes in the blender and sing while the ice cream and milk whirled around, "Parlez moi de l'amour..." so of course, parlez moi meant the blender and the blender meant milk shake, so a milk shake had to be a "pearly maude."

This was one of my mother's recipes. These biscuits are a lot more trouble than popping open a can of Hungry Jacks, but they're worth it.

1 package dry yeast
1/4 cup warm water
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/8 cup sugar
1/2 cup shortening
1 cup buttermilk
Dissolve the yeast in warm water, setting aside.
Mix the dry ingredients in the order give, cutting in the shortening as you normally do for biscuits or pie dough.
Stir in the buttermilk and the yeast mixture. Blend thoroughly and the dough is ready to refrigerate or roll out into biscuits.
When you’re ready to make the biscuits, turn the dough out onto a floured board and knead lightly as for regular biscuits. Roll out and cut with a biscuit cutter, placing them in a greased pan.
Let the dough rise slightly before baking in a 400°F oven for about 12 to 15 minutes until lightly browned and done. (If the dough is cold, you’ll need to let it sit a little longer to rise.

Note: You can mix the biscuits up one day and cook them the next. The dough will keep up to three days in the refrigerator in a covered bowl.

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