Angel Biscuits
I remember exactly when I first encountered these celestial biscuits. It was in the early 1970s as I prowled the South in search of great grassroots cooks to feature in a new series I was writing for Family Circle magazine. Through county home demonstration agents, I obtained the names of the local women who'd won prizes at the county and state fairs. I then interviewed two or three of them in each area before choosing my subject. And all, it seemed, couldn't stop talking about this fantastic new biscuit recipe that was all the rage—something called Angel Biscuits. The local cookbooks I perused also featured Angel Biscuits, often two or three versions of them in a single volume. Later, when I began researching my American Century Cookbook, I vowed to learn the origin of these feathery biscuits. My friend Jeanne Voltz, for years the Woman's Day food editor, thought that Angel Biscuits descended from an old Alabama recipe called Riz Biscuits, which she remembered from her childhood. Helen Moore, a freelance food columnist living near Charlotte, North Carolina, told me that a home economics professor of hers at Winthrop College in South Carolina had given her the Angel Biscuits recipe back in the 1950s. Others I've queried insist that Angel Biscuits were created at one of the fine southern flour millers; some say at White Lily, others at Martha White (and both are old Nashville companies). In addition to the soft flour used to make them, Angel Biscuits owe their airiness to three leavenings: yeast, baking powder, and baking soda. Small wonder they're also called bride's biscuits. They are virtually foolproof.
I remember exactly when I first encountered these celestial biscuits. It was in the early 1970s as I prowled the South in search of great grassroots cooks to feature in a new series I was writing for Family Circle magazine. Through county home demonstration agents, I obtained the names of the local women who'd won prizes at the county and state fairs. I then interviewed two or three of them in each area before choosing my subject. And all, it seemed, couldn't stop talking about this fantastic new biscuit recipe that was all the rage—something called Angel Biscuits. The local cookbooks I perused also featured Angel Biscuits, often two or three versions of them in a single volume. Later, when I began researching my American Century Cookbook, I vowed to learn the origin of these feathery biscuits. My friend Jeanne Voltz, for years the Woman's Day food editor, thought that Angel Biscuits descended from an old Alabama recipe called Riz Biscuits, which she remembered from her childhood. Helen Moore, a freelance food columnist living near Charlotte, North Carolina, told me that a home economics professor of hers at Winthrop College in South Carolina had given her the Angel Biscuits recipe back in the 1950s. Others I've queried insist that Angel Biscuits were created at one of the fine southern flour millers; some say at White Lily, others at Martha White (and both are old Nashville companies). In addition to the soft flour used to make them, Angel Biscuits owe their airiness to three leavenings: yeast, baking powder, and baking soda. Small wonder they're also called bride's biscuits. They are virtually foolproof.
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 cups buttermilk
- 5 cups sifted all-purpose flour (preferably a fine southern flour; see headnote)
- 1 cup firmly packed vegetable shortening or lard or a half-and-half mixture of the two
- one 1/4- ounce package active dry yeast dissolved in 1/4 cup very warm water (105â°to 115â°f.)
- Carbohydrate 19 g(6%)
- Cholesterol 4 mg(1%)
- Fat 1 g(2%)
- Fiber 1 g(3%)
- Protein 3 g(6%)
- Saturated Fat 1 g(4%)
- Sodium 113 mg(5%)
- Calories 100
Step-by-step
- Preheat the oven to 400°F.
- Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.
- Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds. Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll, and cut as before.
- Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.
My Love Affair with Angel Biscuits: A Southern Culinary Journey
The aroma of freshly baked biscuits has always held a special place in my heart. It's a scent that instantly transports me back to childhood, to warm kitchens filled with the comforting sounds of family and the delicious promise of a satisfying meal. But amongst all the biscuit variations I've encountered, the Angel Biscuit stands out, a true culinary masterpiece of the South. My journey with this ethereal biscuit began years ago, when I first stumbled upon the recipe, hidden within the pages of a timeworn cookbook. It wasn't just a recipe; it was a story waiting to be uncovered.
The hunt for the origins of the Angel Biscuit was as captivating as the recipe itself. My research led me down a winding path, filled with tales from Southern cooks who cherished this recipe as their own. I spoke with women who had inherited the recipe from their grandmothers, each with their own cherished memories and slight variations on the original. Some claimed it originated from old Alabama recipes, others from flour millers of the South, each adding a layer to the rich history of this culinary gem. The common thread was the biscuit’s remarkable lightness and delicate texture—truly angelic in its perfection.
The Secret to Angel Biscuits: A Symphony of Leavenings
What sets Angel Biscuits apart from other biscuits? The answer lies in its unique blend of leavening agents. The combination of yeast, baking powder, and baking soda creates a symphony of rising action, resulting in an exceptionally light and airy texture. This is no ordinary biscuit; it's a culinary marvel, a testament to the power of precise baking techniques and high-quality ingredients. The use of a fine southern flour is crucial, its delicate texture contributing to the overall fluffiness of the final product. And of course, the right amount of buttermilk adds a subtle tang that perfectly complements the sweetness of the biscuit.
More than Just a Biscuit: A Symbol of Southern Hospitality
For many Southerners, the Angel Biscuit is more than just a food; it's a symbol of Southern hospitality and tradition. The mere mention of these biscuits conjures up images of warm gatherings, family meals shared around a table, and the comforting embrace of home. It’s a recipe that has been passed down through generations, each cook adding their own personal touch and memories to the process. The biscuits themselves are a blank canvas, readily adaptable to various toppings and accompaniments, from simple butter and jam to more elaborate savory creations.
A Recipe for Happiness: A Culinary Legacy
Beyond its exquisite taste and texture, the Angel Biscuit recipe represents something far more profound: a legacy of Southern culinary heritage. It embodies the spirit of sharing, the passion for culinary excellence, and the enduring power of family recipes. It’s a recipe that has stood the test of time, continuing to delight generations of cooks and eaters alike. More than just a food, the Angel Biscuit is a story, a connection to the past, and a symbol of the enduring spirit of Southern cooking.
So, the next time you find yourself in the kitchen, consider making a batch of Angel Biscuits. It's more than just a recipe; it's an experience. It’s a journey into the heart of Southern cuisine, a chance to connect with a rich culinary heritage, and a recipe that will undoubtedly become a cherished part of your own family history. Enjoy!
