This Week's Bread: Angel Biscuits (take two)
Tried the recipe again, this time with double the salt. Also accidentally overdosed on the buttermilk, so I made it into a double recipe of eight instead of four.
I also did chill the dough in the fridge for a few hours. It really did add a lot of flakiness to the biscuit. It's not more of a rolll-type biscuit instead of a biscuit-like roll.
The extra salt helped a lot, but the bread on its own still tastes a bit bland. A pat of butter makes for a good roll, though, and I can imagine using it to soak up some gravy would make the rolls taste amazing.
# Angel Biscuits
Fredericksburg Home Kitchen Cook Book
(The book says this makes 72 small biscuits)
5.0 cups flour
0.75 cup shortening
1.0 tsp baking soda
2.0 tsp salt
3.0 tsp baking powder
3.0 tbsp sugar
2.25 tsp yeast
0.5 cup lukewarm water
2.0 cups buttermilk
1 - Dissolve the yeast in the lukewarm water.
2 - Sift the dry ingredients together.
3 - Cut in shortening until mixed thoroughly.
4 - Add buttermilk and dissolved yeast.
5 - Work together with a large spoon until all the flour is moistened.
6 - Cover bowl and put in refridgerator. Dough will keep for several weeks in refridgerator. If not refridgerating, allow dough to rise for an hour.
7 - When ready to use take out as much dough as needed, roll 1/2 inch thick and cut.
8 - Bake at 400F on greased cookie sheet 12 minutes, or until browned.
