Angel Biscuits

Last weekend, my husband had to work both Saturday and Sunday.   As he headed out the door on Saturday morning, I asked him what he wanted for dinner.

“Anything?” he asked.

“Anything,” I replied.

“I have been craving fried chicken.”


“With mashed potatoes and peas and carrots?”


🙂   And, unfortunately, this would be  our Valentine’s Day dinner too.  (Busy times!)

What better to go with this meal than biscuits.   I had some buttermilk in the fridge so I decided to whip up some.   My mom makes a version of these but I found my recipe in my 1976 The Dallas Jr. League Cookbook.  (Remember my rant last week “Has the internet taken the fun out of cooking?“?   I decided to vow to use at least one post a week to highlight a recipe from one of my many cookbooks.)

One of my classics.

I have always thought biscuits were a hassle, but I basically dumped everything in the food processor.  This was pretty easy-peasy.

I took this heirloom recipe (attributed to “The Cookbook Committee”), halved it, and updated the directions.

Angel Biscuits

2 1/2 c. flour
1/8 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. fine sea salt
1/2 c. shortening, cut in cubes
1/2 T. dry yeast
1 T. warm water
1 c. buttermilk
2 T. butter, melted

Preheat oven to 400 degrees.

Place flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor equipped with the blade.   Pulse two or three times to mix these dry ingredients.

Add shortening and process until crumbly.

Dissolve yeast in warm water.  Let set five minutes.   Add yeast and buttermilk to flour/shortening mixture and pulse until incorporated.   Do not over mix.

Dump contents on a floured surfaces and knead briefly to make sure it is all mixed.   Roll out to about 3/4 ” and cut with a biscuit cutter.  (Or, in my case a jar ring.)

I can never find the biscuit cutter!

Place biscuits on a prepared baking sheet.   Top each biscuit with melted butter.

Ready for the oven!

Place in oven and bake for 15 minutes.   Remove from oven and brush with the remaining butter.

Ready for more butter and jam.

These are just slightly salty and sweet and very delicate.   We loved them.

(They were also delicious for breakfast the next morning with melted butter and homemade blackberry jam.)


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