Angel Biscuits

This is a treasured recipie from my Surrogate Grandmother, Para Lee. Widely known as the best cook ever, her best recipies were not written down but prepared by taste and feel. Thus, I am in a never ending quest to make ''PL's Sweet Potato Casserole'' or ''PL's Macaroni and Cheese'' though it just never can quite compare... This recipie, however, we got nailed down pretty well with the help of PL. 

Big disclaimer... this recipie is an art! I enherited the job of making the Angel Biscuits for all family gatherings, and for a few years they were lovingly called Hockey Puck Buiscuits... But I learned to be gentle with them, handle with care, and above all not to use hot water when disolving the yeast ;) 

I'm not sure why they are called Angel Buiscuits, perhaps because they are as white and fluffy as clowds? Or they fly off the plate in your mouth? Or they are so heavenly delicious?? All I can say if if you can master these biscuits, you will know true bliss...

 

 

ANGEL BISCUITS

 

5 cups sifted self rising flour

1/3 cup sugar

2 cups buttermilk

1 tsp. soda dissolved in milk

1 cup Crisco

2 packages dry yeast dissolved in 1/4 cup luke warm water

 

I left the old language of the family recipie because it is all about Heirloom, right?? Happy Cooking!!!

 

Cut Crisco into flour to which sugar has been added.  Add dissolved yeast to milk to which soda has been added.  Stir well to mix.

Add liquid to flour mixture and mix as for any biscuit - being sure all flour is moistened.

Put dough into a greased bowl.  Brush top with melted butter and cover.  Refrigerate over night for best results.  Dough will keep in refrigerator for a week.

When ready to use, take out enough for amount of biscuits you want.  Knead lightly on a floured board and roll out to about 1/4 inch thickness.  Brush half of dough with melted butter and fold other half over this.

Cut with biscuit cutter and place on greased baking sheet.

Brush top with butter, cover and let rise at room temperature for about an hour or so.

Bake in 425 degree oven.  Takes about 12 to 15 minutes to bake.