Hints From Heloise: Heavenly biscuits

July 17, 2013

Dear Heloise: I love to read your hints, and I remember seeing a recipe for BISCUITS WITH YEAST. Could you please reprint the recipe? -- Maria P. in Texas

Yes, here’s the recipe for Heloise’s Angel Biscuits. The dough can be made and stored for up to three days in the refrigerator in a covered bowl. Combine the following ingredients:

1 package dry yeast

1/4 cup warm water

2 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1/8 cup sugar

1/2 cup shortening

1 cup buttermilk

Dissolve the yeast in the warm water and put aside. Mix the dry ingredients in the order they are written above. The shortening will need to be cut in, just like you do with pie dough or biscuits. Stir in the buttermilk and yeast mixture. Mix together until well blended, and refrigerate in a covered bowl.

When you are ready to make the biscuits, place the dough on a floured board and knead it lightly. Roll the dough out and cut with a biscuit cutter. Place the biscuits in a greased pan. Let the dough rise slightly before baking in a 400 F oven for 12-15 minutes. -- Heloise

SEND A GREAT HINT TO:

Heloise

P.O. Box 795000

San Antonio, TX 78279-5000

Fax: 210-HELOISE

E-mail: Heloise@Heloise.com

TASTY TAPENADE

Dear Readers: We were discussing tapenade in Heloise Central, and found that some in the office didn’t know what it is. Here are the details for making this easy and tasty spread.

Tapenades are thick spreads that come from the Provence region of France. They typically are made with olives (mainly with black or green), anchovies, olive oil and garlic. Other ingredients can be added, such as capers, onions and various seasonings. This spread can be served as an appetizer, eaten on slices of bread or even on sandwiches. -- Heloise

SLICED BERRIES

Dear Heloise: I enjoy making homemade strawberry preserves, but I spent so much time slicing the berries after washing and hulling them. I got out my onion chopper (the kind that you put half an onion on, push down and it dices the onion). I found that I could chop the berries as fast as I could put another one on the dicer, and the tray under it catches the sliced berries. They were made into little square pieces, perfect for preserves and ready in no time. -- Virginia in Arkansas

BUG CONTROL

Dear Heloise: Here in the Northeast during the summer, we like to eat a lot of meals outside on the deck (especially dinner). To keep bugs and other unwanted items from falling into the food, I lay a splatter screen over the top of the bowls. The food stays protected, and the screen handle provides easy access to the food for both children and adults. -- Susan W. in Pennsylvania

ADDED EGG

Dear Heloise: I love to make tuna salad and chicken salad with hard-boiled eggs as an ingredient. Sometimes I don’t already have boiled eggs in the refrigerator and don’t want to take the time to boil one. I now quickly scramble an egg and chop it before adding it to the salad! -- Regina D., via e-mail

Heloise’s column appears six days a week at www.washingtonpost.com/advice. Send a hint to Heloise, P.O. Box 795000, San Antonio, Tex. 78279-5000, or e-mail it to Heloise@Heloise.com.

, King Features Syndicate

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