A reader wrote in hopes of rediscovering the recipe for Angel Biscuits. She said she was pretty sure she had seen it in The Washington Post. Although it called for yeast, it proceeded as a regular biscuit dough. It made a large batch that could be kept in the refrigerator for about one week.
This recipe originally appeared in an article by recipe developer and baker Marcy Goldman. Do you have a recipe request? Let us know! (See e-mail and address information below.)
Flaky Angel Biscuits
(Makes about 2 1/2 dozen biscuits)
5 teaspoons dry yeast
1/2 cup warm water
About 5 cups all-purpose flour
8 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons sugar
1/4 cup cold unsalted butter
1/2 cup cold shortening
1 3/4 to 2 cups warm buttermilk
Melted butter (optional)
In a small bowl, sprinkle the yeast over the water; stir briefly. Allow to proof for 6 to 8 minutes.
In a large bowl, stir together the flour, baking powder and baking soda, salt and sugar. Using a pastry blender or two knives held crisscross fashion, cut the butter and shortening into the flour mixture until the mixture is crumbly. Set aside.
Add the yeast and buttermilk to the flour mixture, tossing with a fork to create a soft dough. Cover and refrigerate overnight or for as long as 2 weeks.
To bake, cut off as much dough as desired and return the remaining dough to the refrigerator. Preheat the oven to 400 degrees.
On a lightly floured surface, roll the dough to a thickness of 1 inch. Using a knife or biscuit cutter, cut the dough into rounds, wedges or squares. If desired, brush the biscuits generously with the melted butter and sprinkle lightly with additional flour. Transfer to a baking sheet and bake until lightly browned on top, about 12 to 15 minutes.
Per biscuit: 145 calories, 3 gm protein, 19 gm carbohydrates, 6 gm fat, 7 mg cholesterol, 2 gm saturated fat, 204 mg sodium
WELSH TEA CAKES
We recently received a request from a reader for Welsh tea cakes. This recipe, which ran in 1988, sounds so delightful that we decided to run it again for others to enjoy.
(Makes 12 to 15 cakes)
1 3/4 cups flour, plus additional for the work surface
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut into bits, plus additional for topping
1/3 cup sugar, plus additional for topping
1/4 cup raisins
1 egg, lightly beaten
Milk (if dough is too thick)
Preheat the oven to 250 degrees. Have a baking sheet ready.
Sift the flour and salt into a bowl. Using your fingertips or 2 knives held crisscross fashion, mix in the butter until well incorporated. Mix in the sugar and raisins; mix in the egg. If the dough seems too thick to knead, add a little milk gradually. On a lightly floured surface, knead the dough until firm. Roll the dough to a 1/4-inch thickness and cut into 3-inch circles.
Heat an ungreased heavy skillet over medium heat. Add several cakes, being careful not to crowd the pan, and cook until lightly browned. Turn and cook until the other side is lightly browned. Transfer to the baking sheet and keep warm in the preheated oven. Repeat with the remaining cakes. If desired, smear the top of the cakes with a bit of butter and sprinkle with sugar. Serve immediately.
Per cake (based on 15): 139 calories, 2 gm protein, 17 gm carbohydrates, 7 gm fat, 32 mg cholesterol, 4 gm saturated fat, 44 mg sodium, 1 gm dietary fiber
Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to email@example.com