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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

ANGEL BISCUITS Recipe

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This recipe for ANGEL BISCUITS is from The Heinzelmann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 envelope dry yeast
2 T. warm water

5 C. flour
1/4 c. sugar
1 T. baking powder
1/1/2tsp. salt
1 tsp. soda

1 c. Crisco
2 c. buttermilk
Directions:
Directions:
Mix the dry yeast in the very warm water with a pinch of sugar. Sift together the flour, sugar, baking powder, salt and soda. Cut the 1 cup of Crisco into the flour mix until the Crisco is pea size. Then make a well and pour in the yeast mixture along with the buttermilk. Work together lightly, turning the bowl. Pour out onto a floured surface and knead gently. Place in a warm spot and let rise until doubled. Punch down, knead again gently, roll out to about 1/2" to 3/4" thick.
Using a biscuit cutter or whatever glass size you want your biscuits to be, cut
rounds and place on a greased cookie sheet. Cover with a damp towel and allow to rise again. Bake for about 12 minutes at 400o. I usually split these after baked - brush them with melted butter and freeze them until needed. They are good for breakfast or filled as small sandwiches for a cocktail party.
Personal Notes:
Personal Notes:
For years there was a caterer in Corpus Christi named Mrs. Jasperson. She was famous for these angel biscuits and they were always in demand. Her daughter gave me this recipe.

 

 

 

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