Saturday, May 6, 2017

Angel Biscuits #DerbyDayRecipes

There are so many great dishes associated with Derby Day, like Hot Browns and Mint Juleps, that I had a hard time deciding what to make.  I chose these Angel Biscuits, because I love that you can pretty much eat them all day long.  Serve them up at brunch with butter and jam, add some sliced country ham for lunch, pair them alongside Burgoo for dinner. 

I've got a rocky history with yeast.   It never seems to produce the results that I want it to, and every year I claim, this is the year I conquer my yeast fears!   The weather has been all over the place in New England the last few weeks, 80 degrees one day, rainy and 50s the next.  Yesterday was one of the cold, rainy ones.  I preheated my oven to 170 while I proofed the yeast and mixed the dough.   I turned off the oven and let the biscuits rise in there for about 2 hours.  At that point, I was cutting it close to dinner time (totally my fault, you can't rush yeast), so I started baking and hoped for the best.

For a first attempt, I was pleased.   Most got a nice rise, some got a great one. I'll definitely make these again, starting them earlier in the day.   Thanks so much to Faye H for sharing her recipe!  


                     
* Exported from MasterCook *

                              Angel Biscuits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       (1/4-ounce) packages  active dry yeast
     1/4           cup  warm water -- (110'-115')
  2               cups  warm buttermilk -- (110'-115')
  5               cups  all-purpose flour
     1/3           cup  sugar
  1         tablespoon  baking powder
  1           teaspoon  baking soda
  1         tablespoon  salt
  1                cup  shortening
                        Melted butter or margarine

Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large mixing bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well. Turn onto a lightly floured surface; knead lightly 3-4 times. Roll to a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1-1/2 hours. Bake at 450' for 8-10 minutes. Lightly brush tops with melted butter.

Source: http://www.tasteofhome.com/recipes/angel-biscuits


Yield:
  "2 1/2 dozen"

rose_photo


It’s said that in Louisville, Kentucky for 6 months leading up to the Kentucky Derby, also known as the run for the roses, that all conversation revolves around Derby Day. My blogger colleagues and I share some derby inspired foods. Is your hat ready?

4 comments:

  1. They look like they turned out gorgeously. Light and fluffy. Perfect biscuits.

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  2. They look perfect! Great job using the yeast. I could certainly eat them all day long!

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  3. Oh, it is breakfast time and these Angel Biscuits are making me very hungry. I love how soft and flakey they are, Thanks for sharing!

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