Jenn Dolari @dolari@driveinsaturday.org

Last RT: Math Hurts my Brain

Wierd Mindwarp. I turned on the lights in my dining area, but didn't turn on the lights in the kitchen. When I turned and looked into the Kitchen, it looked like a fake movie set. That kind of wierd "It's fake until you get juuuuust the right lighting then it looks real" kinda fake.

SAVE SOME FOR THE REST OF US

This Week's Bread: Angel Biscuits

Another "Schoolkid's Mom Recipe" that's more intuition than instruction.

It calls for putting the dough in the fridge, and then taking it our "when it's ready to use." I was ready right then, so I used it. What I should have done was let it rise for an hour, instead of just using it then. So if you fridge it overnight, great. If not, might want to wait an hour so the yeast can rise the dough.

It's actually a really nice Not-Actually-A-Biscuit-Not-Actually-A-Roll bread. The recipe could use a bit more salt (I'm doubling it next time), but otherwise, you get a light flaky roll that smells and tastes like a biscuit. I REALLY like them.

This recipe makes 6 dozen biscuits according to the recipe.

# Angel Biscuits

Fredericksburg Home Kitchen Cook Book

5.0 cups flour
0.75 cup shortening
1.0 tsp baking soda
1.0 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.

#thisweeksmeals #cooking #baking