Tuesday, March 22, 2011

Buttermilk Angel Biscuits ~

Good Tuesday morning~ I've made a lot of biscuits and rolls over the years, but one of the family favorites is a yeast biscuit. They're called Alabama biscuits, but the recipe doesn't call for buttermilk or shortening. I made some for Quinlyn and Michael last weekend. This weekend, I made some Butter Rich Dinner Rolls--a recipe from an old Pillsbury cookbook. But the problem is that my biscuit recipe is on an index card and there are no instructions. So when I saw this recipe from Virginia Willis for yeast biscuits in the April issue of Country Living, I decided to give it to you in case you want to make some of these biscuits for your Easter dinner.

Virginia Willis has a new cookbook titled Bon Appetit, Y'All, and she has a website about her cooking and recipe adventures. Her comment about this biscuit recipe is: "A trio of leaveners--baking soda, yeast, and baking powder--guarantees that my biscuits always come up light and fluffy. Plus, the dough's foolproof enough that it can be made ahead, then rolled out, cut, and baked right before dinner." Maybe I've just missed something in all these years, but I've never heard of a biscuit dough that would allow you to do that! So just in case you're planning your Easter dinner already, here's the recipe for your bread. 

Buttermilk Angel Biscuits                                                           
1 package active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (100-110 degrees F)
1/4 cup sugar
6 cups all-purpose flour, plus more for surface
   and rolling pin
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup solid vegetable shortening (Crisco preferred)
   cut into bits
2 cups buttermilk
2 tablespoons unsalted butter, melted

  1. In a liquid measuring cup, combine yeast, water, and 1 tablespoon sugar. Set aside until mixture becomes creamy and foamy, about 5 minutes.
  2. Meanwhile, in a large bowl, whisk together flour, remaining sugar, baking pwder, baking soda, and salt. Using a pastry cutter or two knives, cut shortening into dry ingredients until mixture resembles coarse meal.
  3. Add yeast mixture and butter and stir until dough just comes together. Turn dough out onto a lightly floured work surface and knead 5 or 6 times: dough should be soft and moist. Return dough to bowl, cover bowl with plastic wrap, and refrigerate overnight or up to 1 week.
  4. Turn dough out onto a heavily floured work surface. Knead dough about 10 times. Using a lightly floured rolling pin, roll dough out to 1/3 inch thickness. Using a 2 1/4-inch cutter, cut biscuits as close together as possible. Gather dough scraps and place one on top of the other. Knead and roll out dough again. Stamp out as many biscuits as possible. Discard remaining scraps. 
  5. Arrange biscuits, with sides touching, on an ungreased baking sheet. Brush with melted butter and set aside to rise in a warm place for about 30 minutes. 
  6. Meanwhile, preheat oven to 425 degrees F. Bake biscuits until golden brown, 10 to 12 minutes. Serve warm. 
Makes 3 dozen biscuits. Your working time is about 30 minutes. Your Total time is about 1 hour and 20 minutes. 
So the time has come round again to think about a menu for Easter dinner. I'm sure I'll be adding to the many recipes that are already available to you--just to make sure you are on your toes. 

Have a wonderful day!

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