Old-fashioned Goodness

In the late 1980's, my pianist friend Patrick was close by in the Berkshires visiting friends at Tanglewood.

Thanks to my friend Andrea (The Kitchen Lioness) for the wonderful towel!
I was invited to their cottage for lunch on a beautiful summer day.

It is hard for me to admit, but I cannot remember what they served for lunch, but the side of Angel Biscuits was unforgettable.

Angel Biscuits are a Southern specialty, and a variation on buttermilk biscuits. They are leavened with a combination of yeast, baking powder, and baking soda. I guess the three leavening agents make them light as angels' wings?

They are light - and soft and flaky. And they can't be beat.

They rise in the fridge, and can be made all at once, or a few at a time by continuing to store leftover dough in the fridge. You can add herbs, or black pepper to the dough for fun variations.

Because the dough is made a day in advance, they are perfect for simplifying preparation of your holiday meals.

~ David

Angel Biscuits

1 1/2 teaspoons dry yeast 
2 tablespoons warm water (110°F)
3 tablespoons sugar
2 cups well-shaken buttermilk
1 cup vegetable oil
5 cups flour
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda

Dissolve yeast in the warm water in a large bowl; let sit for a few minutes, allowing the yeast to proof. Add sugar, buttermilk, and oil; whisk to blend.

Mix together remaining ingredients in another large bowl. Using a wooden spoon, stir the dry ingredients into the wet ingredients. Cover with cling wrap and refrigerate overnight.

Preheat oven to 450°F.

Take as much dough as you want (it will be sticky), and knead lightly on a well-floured board. Roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. Knead together the scraps and repeat rolling and cutting. Alternatively, rollout the dough into a rectangle and cut into squares, as I have done today - this way, there will be no need to gather and re-roll the scraps.

Place biscuits on an ungreased baking sheet and place in preheated oven for 10-12 minutes, or until golden brown. Serve hot from the oven.

Makes approximately 30 biscuits.




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