Tara Biscuits and gravy, fried salmon and biscuits, biscuits and cane syrup...the list of love for biscuits goes on and on. Perfecting the craft of biscuit making is an important step in becoming a southern cook--as you can see, my mom started teaching me at an early age.
While working on my Granny Honey’s house (where I now live), I found an old newspaper clipping of a biscuit recipe taped inside a cabinet door. I needed to refinish the outside of this cabinet door, but you better believe I did my best not disturb the clipping.
It is simple treasures like this that make my home come to life. I have decided to share this treasure with you--I hope these biscuits are as sweet as an angel.
Angel Biscuits
1 package dry yeast
1/4 c. warm water
2 1/2 c. flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/8 c. sugar
1/2 c. shortening
1 c. buttermilk
Dissolve the yeast in warm water and set aside.
Mix the dry ingredients in the order given, cutting in the shortening in as you would normally do for biscuits or pie dough.
Stir in the buttermilk, also the water-yeast mixture.
Blend thoroughly and the dough is ready to be refrigerated in a large covered bowl or made into biscuits.
When you are ready to bake the dough into biscuits, turn dough out onto a floured board and knead lightly as for regular biscuits.
Roll out and cut with a biscuit cutter and place in a greased pan.
Let the biscuits rise slightly (if the dough is cold, it will take a little longer for the dough to rise than when first mixed), and pop into a 400F oven until lightly browned.
*helpful hint: I used Rapid Rise dry yeast, so I followed the packet's instructions when it told me to add the yeast in with my dry ingredients rather than mixing with warm water.
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For more biscuit love, check out Southern Biscuits by Nathalie Dupree.
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