Bev had made arrangements for the neighbors to join us for happy hour to try her first attempt at making Angel Biscuits, which we had known about for some time. I assumed we would have biscuits with butter, jelly, and tomatoes but when I went into the kitchen to check on her, Bev was well into meat cooking. She used the biscuit recipe from Southern Living Magazine and made it as written with a yield of 19 good sized (about 3”) biscuits. What makes them different from other biscuits is that they contain yeast in addition to the normal baking powder/baking soda and the dough can be kept in the fridge for five days and used as needed.
½ cup warm water (100°F to 110°F)
¼-oz. pkg. active dry yeast (2¼ tsp.)
1 teaspoon plus 3 Tbsp. granulated sugar, divided
5 cups all-purpose flour
1 tablespoon baking powder
1½ teaspoons table salt
1 teaspoon baking soda
½ cup cold salted butter, cubed
½ cup shortening, cubed
2 cups whole buttermilk
¼ cup butter, melted and divided
Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.
Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly.
Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.
Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.
Preheat oven to 400°F.
Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a ½-inch-thick circle, and fold in half; repeat.
Gently roll to 1⁄2-inch thickness; cut with a 2-inch round cutter.
Reroll remaining scraps, and cut with cutter.
Place rounds with sides touching in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 10-inch skillet, place remaining biscuits on a baking sheet.) Brush biscuits with 2 Tbsp. of the melted butter.
Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.
She served them with butter, jelly, tomatoes, bacon, sausage, and country ham.
I failed to get a pic of the plate of biscuits and this turned out to be our delicious supper.
The biscuits are described as a cross between a biscuit and a yeast roll and that seemed accurate with a texture closer to a biscuit but a good bit lighter than a normal biscuit. Bev said they were pretty much the same as making regular biscuits. I thought they were great, as did the others, and believe this should be our go-to recipe from now on, except just make a half recipe. Another good end of summer, and tomato season, meal.
For breakfast the next morning I did my usual and it was delicious.
Have a great day and thanks for stopping by Almost Heaven South.
9/18/23 meal date