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Lee Bailey's Angel Biscuits

 

 

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"...the fact remains that when a Southerner reaches for a biscuit or a square
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invitation to eat: 'Take two and butter 'em while they're hot."

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La Belle Cuisine

 


Angel Biscuits

Lee Bailey's Good Parties
Copyright 1986 by Lee Bailey (Clarkson N. Potter)

Alibris

"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.


Featured Archive Recipes:
Georgene's Fluffy Rolls
Hoppin' John's Icebox Rolls
Southern Biscuit Muffins
Southern Buttermilk Biscuits with
Five Variations


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