For a family gathering yesterday, my mother made angel biscuits. They were wonderful: small, light, delicious. This iPhone photo of the breadbasket hardly shows how good these biscuits were:
They’re easy to make, though you have to start the day before you want to serve them.
Angel Biscuits
5 cups of self-rising flour
1/3 cup of sugar
2 packages of dry yeast
3/4 cup of canola oil
2 1/2 cups of warm buttermilk
Combine flour, sugar, and yeast in plastic container. Add oil and warm buttermilk, mix thoroughly, cover, and refrigerate for 24 hours.
Preheat over to 450 ° F. Grease a 9 x 13 inch pan with canola oil, and set aside. Punch down dough. Roll out dough onto floured surface, to 1/2 inch thickness. Cut with a small biscuit cutter and place biscuits in oiled pan, turning over once before placing in oven. Bake 10 to 12 minutes. Makes 20 biscuits.
The recipe comes from Beyond the Fence: A Culinary View of Historic Lexington. I’d given my mother a copy of the book as one of her Christmas presents. These angel biscuits were a good argument for giving cookbooks as gifts, as the Kitchen Valkyrie will note.
Anniversary flowers for my parents. My great grandmother's berry dish in background right.
We had fruit in my great-grandmother's berry dishes, which had been among her wedding presents in 1897. I'm happy that we are still using these 114-year-old dishes.
