Angel Biscuits for Cookbook Sunday, and your invited to join in the fun.

You know you have a good cookbook when it is no longer pretty, most likely has a food drip/stain on the jacket cover and probably has handwritten notes on how you want to make a recipe again. That is this book.

I call a book like this beautiful, because it is used and appreciated. Tattooed if you will, with the living of life in a busy kitchen, while helping to feed the family and friends that drop by.

This book contains some great recipes including our favorite Banana Bread. 

Angel Biscuits came before dairy case biscuit dough in a tube. These biscuits are baked from a dough made up ahead of time and stored in the refrigerator. Just like tube biscuits, only homemade, with your choice of ingredients. Think Monkey Bread, biscuit dough pizza, biscuit topping for pot pie or fruit cobbler. If you can make it with tubes of biscuit dough, you can make it with Angel Biscuit dough. The finished dough can be stored for up to 7 days, and frozen for up to 1 month.

Angel Biscuits
adapted/made from: The Wooden Spoon Bread Book

the intro:  Angel Biscuits are a Southern Specialty. The dough, risen by both yeast and quick leaveners, produces a very light biscuit. The mixing can be done ahead of of the baking to suit your schedule. 

To soften yeast, in a small container combine,


3 T warm water
1 scant T (or 1 packet) active dry yeast

let yeast stand while preparing the dry ingredients. In a large bowl, whisk together:

5 c unbleached flour
1 T baking powder
1 t baking soda
1 1/2 t salt
1/4 c sugar

It worked very well, to whisk together in the mixer bowl,

and then to cut the butter into small pieces, drop it into the flour mixture, one piece at a time. Process on low until the butter has been worked into the flour mixture. 

OR

with a pastry blender or two knives, cut into the dry ingredients,

1 c butter or shortening of choice

make a well in the center of the dry ingredients. Into that well pour the,

softened yeast
2 C buttermilk

Gently mix with a wooden spoon just until dry ingredients are moistened. Just a few turns of the paddle mixer did the trick.

Dough will be soft. Scrape down sides of bowl.

 
Cover with waxed paper and then a china plate.
 
Chill for at least 1 hour or longer.



When ready to bake remove enough dough to make desired numbered biscuits. On a lightly floured surface, knead gently two or three times. Roll to 1/2 inch thickness. Cut as desired and bake in preheated 400 degree oven, 12 - 15 minutes or until golden brown. Serve warm.

To substitute this dough for tube biscuits in your favorite recipes, divide the dough into 4 parts. Each part will be equal to a tube of biscuit dough.

Now that you have dough, what will you make with it? I do believe I smell some Monkey Bread in our future, stay tuned!

As always, thanks so much for stopping by to say hello.
I appreciate your time and your comments!

And now please share your Cookbook Sunday  recipes! The link will be open through Sunday May 8th, have a fun time and get out those cookbooks.

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Tuesday Night Supper Club @ fudge ripple