Angel Biscuits

Some years ago I went to Nashville and ate at The Loveless Cafe. I instantly fell in love with their biscuits. I returned home and went on a quest to duplicate them. I made over 2000 biscuits over a couple months and thought I finally succeeded. I was biscuited out and stopped making them. recently, I made them again and realized they were not like The Loveless Cafe's. So, here I go again and maybe this time I can be successful in a shorter period of time. This recipe makes a mighty fine biscuit but it's nothing like TLC's.

Measure 2 1/2 C. flour into a bowl. Add 1/2 tsp. baking powder, 1/2 tsp. baking soda, 2 tablespoons sugar and 1/2 tsp. salt. Mix this together and then cut in 1/2 C. shortening. You should have a crumbly mix.

In a bowl, mix together 1/4 C. water, 3/4 C. buttermilk and 2 1/2 teaspoons rapid rise yeast. Add the liquid to the dry ingredients and mix just until combined.

Dump this on a lightly floured surface. Knead about 10-15 times just until it comes together.

Roll it into a 3/4 thick disk.

Flour a cutter and cut out as many rounds as you can. Do not twist the cutter while cutting or your biscuits will not rise properly. Push the extra dough together and continue to cut. These won't look as perfect as the others but they will still be good!

Place them on an ungreased cookie sheet and place them in a slightly warm oven to rise for 45 minutes to an hour.

They will almost double.

Bake them for 15 minutes at 400 degrees.

Brush them with melted butter as soon as you take them out of the oven.

these are very light and fluffy and oh so good. Tomorrow I will show you what I served them with.


Nellie said…
Do you suppose Loveless Cafe uses lard in their biscuits? The biscuits at Dotson's in Franklin are very good, too. Also, the biscuits from Flying Biscuit Cafe in Atlanta are REALLY good! Sometimes a recipe like this has instructions to refrigerate the dough before making the biscuits. We LOVE biscuits!:-) Yours look perfect!
Pricilla said…
I love biscuits with creamed dried beef. My Philly upbringing I suppose.
Have you tried making them with soda water? I've heard that makes them quite fluffy
Do you ship air express to Canada?
John'aLee said…
Can you believe I've lived here in Nashville for 2 years and still haven't visited The Loveless Cafe? It's on our list.
I don't care what you say my friend...those biscuits look divine!
The Jammie Girl said…
It's been over three years and I can still vividly remember the food at the Loveless Cafe. I want to go back immediately!
LindaG said…
Thank you for this recipe. They look fantastic! :)
I don't think I care anymore about Loveless Cafe biscuits. These look perfect to me. I bet they are better.
laurie said…
wonderful biscuits, yum! They look great, can't wait to see what you serve with them, savoury or sweet?
ANGEL Biscuits must be heavenly. Dying of curiousity to see what you served them with. Hurry up and tell us, please.
Texan said…
These sure look good!
Barb said…
They look so good! I'll be in Nashville the end of March. I better look for the Loveless Cafe.
SharleneT said…
It appears as though the Angel biscuits are giving you the Devil of a time! I'm with one commentor. Maybe, it's lard as the basic shortening, and refrigerating. I'm not a biscuit lover, but do know my Granny wouldn't bake a pie or biscuit without it... These do look delicious, though. Have you thought of just calling and asking for the recipe? (It's worked for me, before.)