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"
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 #DerbyDayRecipes. Is your hat ready?
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"
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 #DerbyDayRecipes. Is your hat ready?
- Angel Biscuits from Jolene’s Recipe Journal
- Bourbon Peach Tea from Family Around The Table
- Derby Day Truffles from Dad What’s for Dinner
- Grapefruit and Thyme Bourbon Smash from Culinary Adventures with Camilla
- Hot Brown Sandwich from Palatable Pastime
- Pickled Shrimp from A Day in the Life on the Farm
- Tortilla Chip Derby Hats from Amy’s Cooking Adventures
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