My backup recipe of choice: angel biscuits.
As the name implies, angel biscuits are light and fluffy, and they get that way with yeast. Be warned, the yeast needs a little time to work, so plan ahead.
I made these to go along with a soup we had last week, but they also make a swell breakfast. I recommend a little peach butter. Or regular butter. That's good, too.
This recipe comes from an old issue of Cooking Light, submitted by reader Linda Turner in Springfield, Mo. Linda, I salute you. But I'm also sending you a tin of Bakewell Cream. Watch your mailbox.
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/2 cup warm water (105° to 115°)
- 5 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 2 cups low-fat buttermilk
- Cooking spray
- 1 tablespoon melted butter
Combine the dry ingredients (flour through salt) in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.
Preheat oven to 450 degrees. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake at 450° for 12 minutes or until golden.
The food: Angel biscuits
The verdict: Tell me, tell me the words to define the way I feel about something so fine