Conference turris::cooks

2699.0. "BISCUITS: Old-Fashioned Angel Biscuits" by TYGON::WILDE (illegal possession of a GNU) Thu Nov 01 1990 17:07

okay, I confess...

I forgot to mark the note and I can't take the time to search for it
so I'm leaving it up to the moderator to move this to the correct location
if so desired.  I will immediately go fall on my sword when I get this
typed in....okay?

A request was made for a biscuit recipe that used yeast...Angel biscuits
by name.  Well, while on vacation, I had the opportunity to scan a friend's
antique cookbook collection and ..... lo and behold, a southern cooking
book from 1912 had a recipe for angel biscuits.  Here is the recipe
from our Grandparents' time, modified only enough to be usable in our kitchens
through the assistance of my friend - the expert on such things:

			ANGEL BISCUITS
			--------------

SIFT TOGETHER:

	2 Tablespoons super-fine (castor) sugar
	5 cups general purpose flour
	1 teaspoon baking soda 
	1 and 1/2 teaspoons salt
	3 teaspoons baking powder

Dissolve 1 packet dry yeast in 1/4 cup warm water.  Add the yeast water to
2 cups whole buttermilk.

Cut 3/4 cup solid shortning (or lard if you wish to be authentic) into the
dry ingredients using a pastry blender or your fingers or two knives until
the mixture forms uniform, pea-sized lumps....small, spring peas are the
size requested.

Add the liquid to the dry, working lightly with your hands until it is mixed.
Roll the dough out and cut just like any biscuit.  Place on a greased sheet
and cover lightly with a light cloth.  Allow to sit in a warm, draft-free
place for two hours.  Pre-heat oven to 400 degrees farenheit.  Bake the
biscuits for 15 minutes or until uniformly browned.

This dough will keep for several days under refrigeration.

    
    I'm not sure if this is the recipe.  The note you are referring to
    is 1033.4 or .5 (i think).  The recipe you posted calls for 'all purpose'
    flour.  The Angel biscuit recipe suggested there called for yeast AND
    self-rising flour.  That was one of the issues...do you add yeast
    to self-rising flour?  
    
    I've checked the back of White Lily and I couldn't find the
    recipe.  
    
    Kristen