For the first week of re-creating my great grandmother’s (Nana’s) recipes, I was looking for something fairly quick and easy to make for supper and my eyes fell on Angel Biscuits. I’ve always wanted to try to make Angel Biscuits because they sounded light and delicious (they have angel in the name!) and were not complicated to make. Also, they are one of those foods you can mix together now but cook later which is always helpful in our household of busy, hungry children. It is a basic biscuit recipe with a little less instant leavening and with the addition of yeast. Since you don’t cut and cook them right away, they take on a little different texture and flavor than regular biscuits.
You can mix these up before going to bed and roll out and cook them the next morning, or do as I did and mix in the morning after breakfast, cook at night for supper. This recipe also makes a large number of biscuits–also great for our household–so we had biscuits for breakfast the next day as well. You can bake some or all of the biscuits at one time. You can have fresh biscuits for a few days if you just take out a little dough each day to roll, cut, and bake.
These biscuits were light (though not flakey) and delicious and had a slight yeast-y flavor which I loved.
You will like them too!
I am putting these recipes in as Nana had written them, but I have my own notes in brackets
5 cups flour
¾ cup vegetable shortening [I used butter and lard, but all butter would be great too]
2 tsp. salt
1 tsp. soda
3 tsp. B. Powder
3 TBlspn. sugar
1 cake yeast dissolved in ½ cup water [I used a little less than 1 Tablespoon active dry yeast]
2 cups buttermilk, warm [Barely heat the buttermilk or it will curdle. I forgot about it on the stove and ended up with cheese. The second time, I warmed it up for a very short time.]
Sift dry ingredients together, cut in shortening, add warm buttermilk and yeast mixture. Stir until all flour is moistened. Cover bowl, put in refrigerator until ready to use. Take out as needed. Bake 450 deg.