Took a break from editing photos to make dinner at home. I love making food for my family but I have needed a break from it lately. Fall always help me feel in the mood to cook again.

This biscuit recipe called for me to bake. It is the perfect side for most dinners, a cross between a yeast roll and a biscuit. If you bake nothing else for your family in the kitchen this month, make these angel biscuits. If you’re the type who loves ham sandwiches like me,  roast a ham first and bake these the next day for sandwiches. yum.

 

 

 

 

Angel Biscuits

The recipe is from The Hamery in Tennessee a specialty retailer who cures and smokes the old-fashioned way. The recipe was featured in Relish magazine.

1 cup buttermilk

1/8 teaspoon baking soda

1 tablespoon active dry yeast

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup warm water (100-110F)

3 to 3 1/4 cups all-purpose flour

1/2 cup shortening

1.  Mix buttermilk and baking soda together.

2. Mix yeast, sugar, salt and water together. Let stand until foamy.

3. Combine flour and shortening, stirring with a fork until mixed well. Mix in buttermilk mixture. Mix in yeast. Cover loosely with a kitchen towel and let rise in a warm place until doubled in size.

4. Pat out dough to 1/2 inch thickness on a heavily floured board. Cut biscuits. I used a floured drinking glass, you can use anything circular which suits the size for your needs. Place on a baking sheet and let rise for 20 minutes. (THIS IS CRUCIAL! sorry for the caps it is just that… I was impatient with the first batch which went in to the oven so I could get dinner served. They hadn’t been given enough time to rise and they were very good. Until, I tasted the batch that came out of the oven second. Letting them rise fully  the second time is when they turn heavenly. I swear!)

5. Preheat oven to 400F.

6. Bake biscuits 10-12 minutes, until golden brown.

7. Share with loved ones… if you can keep your hands away from them long enough.

8. Let me know if you liked them as much as I did.