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Two Angel Faces
Lippi, Filippino
Buy this Art Print at AllPosters.com
Angel Biscuits
Lee Bailey's Good Parties
Copyright © 1986 by Lee Bailey (Clarkson N. Potter)
"These biscuits are just a variation of the old icebox
rolls.
The dough
can be
used this way or to make sweet rolls. If it tastes too sweet
as it is
here, you may
leave
out all but 1 tablespoon sugar."
1 package dry yeast
2 tablespoons warm water
5 cups flour
4 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
8 tablespoons each butter and margarine
2 cups buttermilk
Extra melted butter
Sprinkle the yeast over the warm water in a small bowl. Sift
together the flour, sugar, baking powder, baking soda and salt. In the meantime, melt
the
butter and margarine over a very low flame or a "flame tamer" - you
do not want
it to brown. Put the sifted dry ingredients in a large bowl and add the yeast. Mix. (This
will not mix very well, but that is all right.) Next add the butter-margarine and
buttermilk. Mix carefully. You will wind up with a very sticky dough. Cover this with a
dish towel and refrigerate until you are ready to use it.
To make the biscuits, preheat
the oven to 400 degrees F. Take out a third
of the dough and knead it on a floured surface for
about 10 minutes. This
is important, because the kneading heats up the dough and starts
the yeast working. Roll out as you would ordinary biscuits, to about 1/2 inch thick. Fold
each one over and pinch it shut. Brush with additional melted butter
and place on a
generously greased cookie sheet. Bake for about 12 minutes until golden.
Makes slightly more than 3 dozen.
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