In The Kitchen: Soft Angel Biscuits make meal special

Angel biscuits are a cross between a biscuit and a roll and are a delicious treat for summer mornings.

Angel biscuits are a cross between a biscuit and a roll and are a delicious treat for summer mornings.

Sometimes a good recipe gets lost in the recipe box, and you forget how much you enjoyed it. I have a reader to thank for my searching out my mother’s Angel Biscuit recipe.

The reader wanted a recipe for a rolled biscuit called Angel Biscuits. I knew I had one, but had not made them in a long time. Going through my files, I found Mother’s Angel Biscuits and remembered that mother made them for special occasions. They were always so good and such a treat.

So, my family and I have this reader to thank for reintroducing us to a biscuit that is delicious and not hard to make.

These biscuits have a “roll” feel to them, although they look and bake up like a biscuit. If you are not familiar with working with yeast, remember that the water you dissolve the yeast in shouldn’t be too hot or too cold. If you don’t have a thermometer, the “by feel” method usually works. The water should be very warm, but not hot to the touch.

Most yeast is sold in single-use packets, which are a dry-active yeast. Standard single-use packets contain about 2-1/2 teaspoons of yeast granules. The yeast should always be at room temperature to begin a recipe.

These biscuits also freeze well, and are good heated the next day. The day I made them, our friend Aaron Yoakum was having supper with us and took some biscuits home with him for the next day. That always makes a cook feel great!

To add a little zest to your biscuits, I have included three recipes from Food Network for special butters and a marmalade. This recipe makes about a dozen Angel Biscuits.

Angel Biscuits

2-1/2 cups plain, all-purpose flour

1 tsp. baking powder

1 tsp. salt

1/8 cup sugar

1/2 cup shortening

1/4 cup warm water (110-115 degrees)

1 package dry yeast

1 cup buttermilk, warmed slightly

Dissolve yeast in the 1/4 cup warmed water. Set aside. Mix dry ingredients, cut in shortening and mix with a fork until it looks like course crumbs. Add buttermilk and the dissolved yeast.

Blend thoroughly. Turn out onto floured cloth or board. Knead lightly, just about 8 to 10 times. Roll out to about 1/2 inch thick. Cut with your favorite biscuit cutter and place close together on lightly greased baking sheet.

Brush tops with a little melted butter, if desired.

Let rise in warm place for about 10 to 15 minutes before baking in a 400 degree preheated oven for 10 to 12 minutes.

Orange Butter

By Emeril Lagasse

For Food Network

1 stick unsalted butter, at room temperature

1/4 cup sweet orange marmalade

1 teaspoon honey

In a bowl, cream together the ingredients. Transfer to a decorative crock or small bowl. Cover with plastic wrap and refrigerate until slightly firm.

Yield: about 3/4 cup.

Apricot Cranberry Jelly

From Food Network

2 cups water

2 cups sugar

4 cups cranberries

1 cup chopped dried apricots

1 orange, zested

Boil the water and sugar together for 5 minutes. Add the cranberries and apricots.

Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.

Honey Butter

From Food Network

1 pound butter

1/4 cups honey

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Cut the butter into chunks using a wooden dough scraper. Place butter into the a mixer’s work bowl and beat at low speed, using the whisk attachment to loosen the butter.

Increase the speed to medium and add the honey, cinnamon and vanilla extract and beat until well combined, about 5 to 7 minutes.

Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

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