Tuesday, September 27, 2016

Angel Biscuits

I've had a few requests for recipes and since my life has been consumed by all things cooking and baking this week, I'll try to share a few. I don't really have anything new on the menu this week. I'm always looking for something new, but truth be told, I make the old standbys that I've been making for a coon's age. They have stood the test of time and the result has been many a clean plate through the years. Never fancy, but always plenty of it and cowboys are always kind and generous with their praise when they slide their boots under our table and dig in. Today they didn't make a peep. The only sounds I heard were the clink of forks against the tin plates and the rattle of ice as they drained their tea glasses until I cleared their empty plates and brought out dessert. Then the stories began to fly. :)

Yesterday I fixed chicken fried steak, gravy, mashed potatoes, calabacitas (shared that here), rolls, and fried jalapenos.

The jalapenos were gone so no picture of them, but I'll make them again in a few weeks and share them then...if I remember. :)

Summer Berry Pie for dessert which I have shared here before.

Then today, as I was rolling out Angel Biscuits, I was sure I had shared those as well, but after a search, I realized that I had not. I don't even know if ya'll make bread, but if you don't, you should. :) There is something very comforting and therapeutic about it.

This recipe was shared by a treasured friend many moons ago and I think of her every time I make these. I love that this dough can be mixed up ahead of time and popped into the fridge for 3 or 4 days, and then pulled out again when the need for fresh baked bread is called for.

Angel Biscuits

5 C flour
1 tsp salt
1 tsp baking soda
1 Tbsp baking powder
3-6 Tbsp of sugar, depending on how sweet you like your bread (I usually use 3 or 4)
3/4 C shortening or lard
1/2 C warm water
1 pkg yeast (I buy my yeast at Sam's and measure out 1 Tbsp whenever a recipe calls for a packet of                         yeast)
2 C buttermilk

*Mix all dry ingredients except for yeast. Cut shortening in. Make a well in your dry ingredients. Dissolve yeast in warm water and pour into well. Also pour buttermilk into well. Mix well with wooden spoon. Knead on lightly floured surface. (Some flour may need to be added to make the dough less sticky.) This dough may be rolled out and cut into biscuits or put in the fridge and use as needed. Bake at 400.

And now I am off to chop up a cabbage for coleslaw for tomorrow.


Dorian said...

I love a good biscuit! Thanks for sharing Karin. Have a great day.

Tired Teacher said...

Ooh, biscuits are favorites of mine, and from your photos I KNOW I would love the Angel Biscuits. Thanks for sharing the recipe.

Judy said...

I wish I could make pies. My crust is usually too thick. I will try your berry pie and your biscuits. I hope I can use butter as I don't buy shortening and never anything pork. I knew I'd never make a ranch wife being a vegetarian! My husband would love your food! I make rolls at thanksgiving and they are loved by everyone. They never last! I should make them more often but they require kneeding and double raising but they are good. I would rather sew! I will try your receipe!! Thank you. I sure enjoy your family pictures. I would love to visit you some day. When we drove through New Mexico this summer I thought of you!! Stay safe and enjoy your cooking!

Denise :) said...

Ooooh!! These look delicious!! Thanks for sharing the recipe. Nothing says Southern better than yummy biscuits! ;)

Ruth said...

These biscuits look delicious! But what I'd REALLY like is to hear the stories they told around the table! I love reading stories! I think that's why I read blogs, they are like small stories of everyday life.

Hilachas said...

That biscuit recipe sounds interesting. I'll have to try it. Thanks for the recipe.

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