I made my great grandmother’s homemade Angel Biscuits today mainly because I had some buttermilk left over from a cake I baked last week. They are REALLY good.
These are some of the tools I used and thought they made a good photo. . . not as good as the biscuits, of course.
Recipe: Buttermilk Angel Biscuits
2 1/2 cups all purpose flour (if you use self-rising, just omit the baking powder and salt)
1/2 teaspoon salt
1 1/2 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup shortening (Crisco is what I use)
1 cup buttermilk
1/2 packet of dry yeast dissolved in 1 tablespoon luke warm water
Preheat oven to 400 degrees
Dissolve 1/2 packet of yeast in 1 tablespoon of luke warm water and set aside. I go ahead and pour the buttermilk in a measuring cup so it can warm up a bit. I think that helps make the biscuits rise. (I could be wrong about that one)
Sift together the dry ingredients. Cut in the shortening with either two knives or using a cutter like the one shown in the photo. My great grandmother used two butter knives – criss crossing them to get the shortening down to the size of little peas. The cutter shown is a lot easier.
Pour in the dissolved yeast and then add the buttermilk. Mix until dough forms. Do not over work the dough. It will be fluffier if you don’t mess with it too much.
Roll out on a floured surface and cut with a cookie cutter or an upside down drinking glass (I used an upside down glass in college since I did not have a cookie cutter at the time)
Place in either cake pans, on a cookie sheet or a baking stone and bake for about 12 or 15 minutes – or until they are golden brown on top.
Slice and serve with real butter and honey. They are fattening, but Oh, So good!
Photos and Migraines 