Holiday Guide: Click for Special Section

Web-Exclusive Recipe: Angel Biscuits

Discussion Policy

Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.

Wednesday, December 20, 2006

Angel Biscuits

Makes 40 biscuits

What makes these biscuits truly heavenly is their diversity. The addition of yeast to the traditional baking powder biscuit dough gives the final product an extra refinement. You can easily make rolls with it by placing three walnut-size balls of the dough side by side in each cup of a lightly greased muffin tin (cloverleaf rolls) or by rolling a disk of dough into an oval, brushing it with melted butter and folding half the dough onto the other half (Parker House rolls).

Many versions of Angel biscuit recipes exist, but former chef and restaurateur David Hagedorn finds this combination of ingredients from a recipe on http://www.cooks.com/ works best. The dough is durable; it can be prepared well in advance and held in the refrigerator for several days. If extra guests show up, it is easy to break off more biscuits from the mother batch. Or you can cut the dough into biscuits, freeze them, thaw them for an hour and then bake them. The recipe can be halved as well.

1 package (2 1/4 teaspoons) active dry yeast

3 tablespoons sugar

1/2 cup warm water (100 to 110 degrees)

4 cups flour, plus additional for kneading and rolling

1 cup cake flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

CONTINUED 1 >