Light and airy biscuits made with buttermilk


September 25, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Dorothy G. Kinder of Glen Burnie wrote, "I am looking for a recipe for biscuits which calls for buttermilk, dry yeast and which are refrigerated overnight."

Karen Hindman of Laurel responded with a recipe that she says is "for the biscuits Dorothy wanted. There are other variations of `angel biscuits,' but this is the best one using buttermilk! I am from North Carolina and love this book, Woman's Club of Hamlet, NC Cookbook. Hope you enjoy this recipe!"

Recipe requests

Laurel Stevens of Baltimore is seeking a recipe for chicken or shrimp curry.

Mary M. Young of Los Banos, Calif., is seeking a recipe that she says "is made with Jell-O that has jelled and been cut into small cubes. Then the cubes are mixed with Cool Whip and more. I would like to know the other ingredients."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings. Please type or print contributions. Letters may be edited for clarity.

Angel Biscuits

Makes roughly 2 dozen biscuits, depending on size of biscuits.

1 package dry yeast

2 to 4 tablespoons warm water

5 cups all-purpose flour

8 to 10 tablespoons sugar, to taste

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

2 cups buttermilk

melted butter

Dissolve yeast in warm water until the yeast begins to bubble, about 10 minutes. Sift flour, sugar, baking powder, baking soda and salt together in a large mixing bowl.

Cut in shortening, until the mixture resembles very coarse cornmeal. Stir in yeast mixture and buttermilk. Cover and place in refrigerator overnight.

Roll dough out 1/2 inch thick on a floured board; cut biscuits to desired size. Brush tops with melted butter and place on a lightly greased baking sheet. Allow to rise for several hours.

Bake at 400 degrees until lightly golden, 12 to 15 minutes. Cool on wire racks or serve slightly warm. Biscuits freeze well, baked or unbaked, and the dough will keep in the refrigerator for five days.

Tester Laura Reiley's comments: "These are ethereally light and airy, with a nice, crumby exterior, perfect with butter and jam and equally delicious with a slice of ham in the middle.

"If you plan to use these with sweet condiments such as jam, the 10 tablespoons of sugar is reasonable; otherwise, cut the sugar down to 5 or 6 tablespoons.

"I chose to make rather small biscuits, using a juice glass to cut them out, but the dough works equally well with larger biscuit shapes. The finished biscuits keep a day or two if sealed in an airtight tin."

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