In the late 1980's, my pianist friend Patrick was close by in the Berkshires visiting friends at
Tanglewood.
I was invited to their cottage for lunch on a beautiful summer
day.
It is hard for me to admit, but I cannot remember what they served
for lunch, but the side of Angel Biscuits was unforgettable.
Angel Biscuits are a Southern specialty, and a variation on
buttermilk biscuits. They are leavened with a combination of yeast, baking
powder, and baking soda. I guess the three leavening agents make them light as angels'
wings?
They
are light - and soft and flaky. And they can't be beat.
They rise in the fridge, and can be made all at once, or a few at
a time by continuing to store leftover dough in the fridge. You can add herbs,
or black pepper to the dough for fun variations.
Because the dough is made a day in advance, they are perfect for
simplifying preparation of your holiday meals.
~ David
1 1/2 teaspoons dry yeast
2 tablespoons warm water (110°F)
3 tablespoons sugar
2 cups well-shaken buttermilk
1 cup vegetable oil
5 cups flour
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
Dissolve yeast in the warm water in a large bowl; let sit for a few minutes, allowing the yeast to proof. Add sugar,
buttermilk, and oil; whisk to blend.
Mix together remaining ingredients in another large bowl. Using a
wooden spoon, stir the dry ingredients into the wet ingredients. Cover with
cling wrap and refrigerate overnight.
Preheat oven to 450°F.
Take as much dough as you want (it will be sticky), and knead lightly on a well-floured
board. Roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter.
Knead together the scraps and repeat rolling and cutting. Alternatively, rollout the dough into a rectangle and cut into squares, as I have done today - this way, there will be no need to gather and re-roll the scraps.
Place biscuits on an ungreased baking sheet and place in
preheated oven for 10-12 minutes, or until golden brown. Serve hot from the oven.
Makes approximately 30 biscuits.
Labels: angel biscuits, baking powder, baking soda, buttermilk, refrigerated, yeast
