ANGEL BISCUITS
I remember exactly when I first encountered these celestial biscuits. It was in the early 1970s as I prowled the South in search of great grassroots cooks to feature in a new series I was writing for Family Circle magazine. Through county home demonstration agents, I obtained the names of the local women who'd won prizes at the county and state fairs. I then interviewed two or three of them in each area before choosing my subject. And all, it seemed, couldn't stop talking about "this fantastic new biscuit recipe" that was all the rage-something called Angel Biscuits. The local cookbooks I perused also featured Angel Biscuits, often two or three versions of them in a single volume. Later, when I began researching my American Century Cookbook, I vowed to learn the origin of these feathery biscuits. My friend Jeanne Voltz, for years the Woman's Day food editor, thought that Angel Biscuits descended from an old Alabama recipe called Riz Biscuits, which she remembered from her childhood. Helen Moore, a freelance food columnist living near Charlotte, North Carolina, told me that a home economics professor of hers at Winthrop College in South Carolina had given her the Angel Biscuits recipe back in the 1950s. "I remember her saying, 'I've got a wonderful new biscuit recipe. It's got yeast in it.' " Others I've queried insist that Angel Biscuits were created at one of the fine southern flour millers; some say at White Lily, others at Martha White (and both are old Nashville companies). In addition to the soft flour used to make them, Angel Biscuits owe their airiness to three leavenings: yeast, baking powder, and baking soda. Small wonder they're also called "bride's biscuits." They are virtually foolproof.
Provided by Jean Anderson
Yield Makes about 2 1/2 dozen biscuits
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400°F.
- 2. Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.
- 3. Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds. Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll, and cut as before.
- 4. Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.
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Chimeziri John
[email protected]These biscuits are heaven in a pan.
Sajid Arman
[email protected]I could eat these biscuits every day.
Gedeon Argaw
[email protected]These biscuits are the best thing I've ever eaten.
Nahurira Obv
[email protected]I've never had biscuits like these before. They're incredible!
Vache Chubinidze
[email protected]These biscuits are a must-try for any biscuit lover.
Abdo Hss
[email protected]I'm so glad I found this recipe. These biscuits are amazing!
Uncle Mikey
[email protected]These biscuits are the perfect comfort food. They're warm, fluffy, and delicious.
Sharika Sharmin
[email protected]I love that these biscuits can be made ahead of time and frozen. It's so convenient to have them on hand for a quick and easy breakfast or snack.
Rehan Jani
[email protected]These biscuits are so easy to make, and they're always a hit with my family and friends.
Jose Carlos Alcocer Alvarez
[email protected]I've made these biscuits several times, and they're always perfect. They're the perfect addition to any breakfast or brunch.
Brie Giovanni
[email protected]These biscuits were a huge disappointment. They were dry and crumbly, and they had no flavor.
Raza Ladla
[email protected]I'm not sure what I did wrong, but my biscuits were really dense and dry. I think I might have overmixed the dough.
Silvia Lopez
[email protected]I followed the recipe exactly, but my biscuits didn't turn out as light and fluffy as I expected. They were still good, but they weren't great.
Huraira umar
[email protected]These biscuits were a bit too sweet for my taste, but they were still good.
Mahede Hasan
[email protected]I'm not a huge fan of biscuits, but these were actually really good. They were light and fluffy, and they had a great flavor.
Angela Bulman
[email protected]I made these biscuits for my family for breakfast, and they loved them! They said they were the best biscuits they'd ever had.
Milton Grimshaw (Moote)
[email protected]These biscuits are the best I've ever had! They're so light and fluffy, and they just melt in your mouth.
Brandon Fry
[email protected]I've been making these biscuits for years, and they're always a crowd-pleaser. They're so easy to make, and they always turn out perfectly.
Tamim Sheikh
[email protected]These biscuits were a hit! They were light and fluffy, with a slightly sweet flavor. I used a combination of butter and shortening in the dough, which gave them a nice, flaky texture. I also added a bit of cinnamon and nutmeg to the flour mixture, wh