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[table bgcolor=#000000 height=275][tr][td]
Angel Biscuits--not quite sourdough, not quite biscuit Toplef10Angel Biscuits--not quite sourdough, not quite biscuit 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Angel Biscuits--not quite sourdough, not quite biscuit I22gcj10Angel Biscuits--not quite sourdough, not quite biscuit 14dhcg10

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Angel Biscuits--not quite sourdough, not quite biscuit

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Angel Biscuits--not quite sourdough, not quite biscuit Empty Angel Biscuits--not quite sourdough, not quite biscuit

Post  Nonna.PapaVino 12/1/2014, 5:52 pm

For Thanksgiving Dinners (both of them) this year, along with the pies, I made Angel Biscuits from a recipe in the November 2014 issue of Southern Living.  Big hit each time.  Some folks thought they were sourdough rolls, others couldn't wrap their idea of biscuits around these tender, fluffy disks of delicious-ness.  Nicest thing is that the recipe makes a large batch, and you can refrigerate the dough for up to 5 days, using some or all at any time.  PapaVino it's a keeper.  Nonna

Angel Biscuits from Southern Living 

1/2 cup warm water
1 (1/4-oz.) envelope active dry yeast
1 tsp sugar
5 cups all-purpose flour
3 Tblsp sugar
5 tsp baking powder
1-1/2 tsp table salt
1 tsp baking soda
1/2 cup cold butter, cubed
1/2 cup cold shortening, cubed
2 cups buttermilk
   10 or 12" cast iron skillet, or baking sheet with Parchment paper
1/4 cup butter, melted and divided

1.         Preheat oven to 350 deg. F.   Stir together first 3 ingredients in a small bowl.  Let stand 5 minutes (until foaming well).
2.         Stir together flower and next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender (or use food processor, pulsing just until mixture is crumbly).  Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.  Cover bowl with plastic wrap, and chill 2 hours and up to 5 days.
3.         Turn dough out onto a lightly floured surface, and knead 3 or 4 times.  Gently roll dough into a 3/4 inch thickness; cut with a 2-inch round biscuit cutter.  (Reroll remaining scraps, and cut with cutter.)  Place rounds, with sides touching, in a 10- or 12-inch cast iron skillet or on a parchment paper-lined baking sheet.  Brush biscuits with 2 Tbsp melted butter.
4.         Turn up oven and bake at 400 deg for 15 to 20 minutes or until golden brown.  Brush with remaining melted butter, and serve.
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Post  sanderson 12/2/2014, 2:51 am

Thank you for sharing. hungry
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Angel Biscuits--not quite sourdough, not quite biscuit Empty Biscuits

Post  Luke Allen 8/31/2019, 4:02 am

Thanks for the recipe for Angel Biscuits.  This is a biscuits that we have been making
in ranch country in West Texas for many years.  Your description is spot on.  Nothing
better for a ranch hand breakfast.

Luke Allen
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Post  donnainzone5 8/31/2019, 12:11 pm

Nonna,

Those do sound good!

Although I try to watch my carbs, especially sugar and grains, I might try these.

Can this recipe be made with no (or less) sugar?  Is the finished product somewhat chewy, like sourdough?  Can it be cut into larger rounds before baking?  I've been hoping to find sourdough hamburger buns, but so far have had no luck.

Thanks for any info you can provide.
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Post  Scorpio Rising 8/31/2019, 5:56 pm

YUM!  Thanks for the recipe!
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