Happy Dance, Happy Dance!

Tonight I didn’t feel like making a big dinner.  Then my husband remembered that he had a meeting tonight.  (We had both forgotten.)  So, while he rushed out the door, I tried a new recipe.

I’ve been intrigued by Amish cooking lately.  In fact, I’d like to do some research, purchase a good Amish cookbook and go through it from beginning to end, making everything in there.

Tonight I found a recipe called Angel Biscuits and so the boys and I had breakfast for dinner… scrambled eggs, angel biscuits, and milk.  Yup.  That’s all.  The biscuits were very simple… put together like regular biscuits.  But, the difference is that they have baking powder, baking soda and yeast in them and they have to rise.  I had never baked anything with all three before.

The result was the lightest, fluffiest and tastiest biscuits I’ve had in a long time… a texture that is different from baking powder biscuits.  They’re like a hybrid between baking powder biscuits and yeast rolls.

Here’s where I found the recipe for anyone who wants to try it:  Angel Biscuits

Angel BiscuitsThe recipe says to mix and roll the dough out.  When I put the liquid into the flour, the dough was very wet.   So, I put quite a bit of flour on the counter, scooped the wet dough out of the bowl on top of that, put more flour on top and gently worked it until I was able to roll it.  But, instead of rolling, I patted it out to 1/2 inch thickness, cut it with a biscuit cutter and put it closely together on a cookie sheet.   To make these look different from my regular biscuits, I took a fork and poked gently into each one three times.  My husband’s mother used to do that.  Finally, I brushed each one with melted butter before putting it aside to rise.  It actually took about 1 hour for it to rise to double.  Into the oven it went and 8 minutes later I had the lightest, fluffiest biscuits.

It seems to me that these biscuits would be good for the Southern biscuits and sausage gravy kind of breakfast.  The recipe made so many that we ate them for dinner and have enough left over for breakfast tomorrow and probably another meal.

Try these.  I really think you’ll like them.  My husband had one when he came home.  All three of my guys say this recipe is a keeper.

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