A few days ago, Mrs. Thompson slipped me a photocopy of a 3 x 5 index card with a recipe on it. The Thompson’s treasured Angel Biscuits recipe as a matter of fact. Supposedly Mr. Thompson’s mother made these, and they are the stuff dreams are made of.
The name perfectly describes these, like they’re just going to up and fly right off of your plate. They’re also known as bride’s biscuits, because with three types of leaveners (baking soda, baking powder, AND yeast) they are virtually foolproof. And since newlyweds are notoriously bad cooks, they need all the help they can get. Hey, don’t we all…
The only downfall is that this recipe makes 30 plus biscuits, so Walt and I have some eating cut out for us. Perhaps I’ll freeze some for later? Oh wait, Walt’s already slammed 10 since I started writing this. So maybe not.
I hope these biscuits find their way to your Easter table, and perhaps even into your cherished recipe box. I know they made it into mine.
ANGEL BISCUITS
Source: Adapted from the Thompson Family
1 package dry yeast
2 tablespoons hot water
5 cups all-purpose flour (preferably White Lily)
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons sugar
1 1/2 teaspoons salt
1 cup shortening, chilled
2 cups buttermilk
Melted butter, salted
Preheat oven to 400 degrees.
In a small bowl, add yeast to water and allow to proof (the yeast will begin to bubble and foam) for about 10 minutes.
In a large bowl, sift flour, baking soda, baking powder, sugar, and salt. Cut in shortening with a pastry cutter or your hands until the mixture looks like small pebbles. Stir in buttermilk and yeast mixture until well-combined. The dough will be very sticky. Dump on to a floured surface, with extra flour on hand to prevent sticking. Knead until smooth, approximately 2-3 minutes. Roll out dough to 3/4″ thickness and cut out rounds with a 2″ biscuit cutter. Place biscuits on ungreased cookie sheet. Gather scraps, knead a few times, re-roll, and cut additional biscuits. (Optional: place biscuits in a warm place and allow to sit for one hour. This helps the flavors develop a little more. They still taste great without this step, though.)
Cook biscuits for 12 minutes, or until golden brown. Remove from oven and brush with melted butter. Serve warm. Yields: 30 biscuits
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{ 3 comments… read them below or add one }
Have you noticed any difference in White Lily? I heard that the original mill had been closed and wondered if it had had any effect on the flour. I can imagine lots of Southern women shrieking in protest if the new mill misses the mark.
These look sooo good! I wish I had some…
Those babies look darn tasty. Thanks for sharing, Nealey!