Wednesday, February 29, 2012

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.