Marion Cunningham's Angel Biscuits
Marion Cunningham's Breakfast Book is a breakfast bible as far as I'm concerned. It's been fun working my way through it and there hasn't been a single disappointment so far.
According to Marion, this recipe was probably developed in the nineteenth century because leavening agents back then were not always reliable. So cooks often used more than one leavening agent as insurance. Nowadays, yeast and baking powder are sure-proof, so there's no need to combine them. But when you do, as in this recipe, the result is light as air, therefore the name "Angel" biscuits. Also referred to as double-proof biscuits, you'll find them a snap to make, although they do require 8 hours in the fridge and another hour to rise, so plan ahead.
From The Breakfast Book by Marion Cunningham
1 package dry yeast
1/2 cup warm water
5 cups all purpose flour
4 teaspoons baking powder
2 teaspoons salt
3 tablespoons sugar
3/4 cup shortening
1 teaspoon baking soda
2 cups buttermilk
Sprinkle the yeast over the water in a small bowl and let stand for 5 minutes to dissolve.
In a large mixing bowl, combine the flour, baking powder, salt and sugar. Stir with a fork to mix. Add the shortening and cut in with a pastry cutter, or use your fingertips, which is what I did. The mixture should look irregular and crumbly.
Add the baking soda to the buttermilk and add to the flour. Stir. Add the yeast mixture and mix well. Cover and refrigerate for about 8 hours. (I left it in overnight.)
Turn the dough out on a floured board and knead a dozen times. Roll out to about 1/2 inch thickness and cut with a 2 inch cutter. Place them 1 inch apart on a greased cookie sheet (I used Pam). Cover and let rise 1 hour.Bake in a 400 degree oven for about 15 minutes or until browned. Serve hot.
Labels: Breads and Muffins
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Those biscuits look really nice and fluffy! I bet they are extremely addictive.ReplyDelete
They look so very soft!ReplyDelete
They look biscuit and comforting:-)ReplyDelete
The texture looks feathery, perfect name for it.ReplyDelete
Please, pass the biscuits! Those look awesome.ReplyDelete
Oh my...those look like the fluffiest most amazing biscuits around. Pinning this recipe to try later. I'm also going to take a look at the cookbook. I love breakfast cookbooks.ReplyDelete
Your biscuits look as light as air. I've never tried any of Marion Cunningham's recipes, but I really should. She's one of the classics.ReplyDelete
These look lovely! My scones are a bit hit & miss, so I should try this recipe!ReplyDelete
These knock the ball out of the park!! wow - they look so good - so fluffy and delicious with all the melted butter - yum!ReplyDelete
Smothered in butter and jam it would be pure heaven. These biscuits look divine. :-)ReplyDelete
Great minds think alike Barbara but in your case the recipe you chose worked beautifully. My chosen recipe was too sweet and they did not rise . Sigh they ended up being chucked.ReplyDelete
The way you describe these I can't not make them! They look pretty perfect, and I can't resist anything with an 'angelic' texture!ReplyDelete
These biscuits looks so lofty that they the name angel biscuit is very appropriate.ReplyDelete
They look perfectly risen! And how interesting that they used a few rising agents just in case! :DReplyDelete
It's breakfast time and I wish I could just reach in and grab one of your biscuits Barbara.ReplyDelete
They're beautiful, Barbara! Next time I decide to bake biscuits, this is going to be the recipe.ReplyDelete
oh, how can you not love a big basket of biscuits, delicious!ReplyDelete
These biscuits looks very yummy and I am feeling like having one with my afternoon coffee. Thank you for sharing the recipe.
Happy new week
Happy New Year, Barbara-ReplyDelete
I have heard about Angel Biscuits for a long time, but never seen the recipe in its entirety or such luscious pictures. These would have to be the lightest, most flavorful biscuits ever!
ooooh, barbara, those are some FINE looking biscuits! they appear to have the most perfect fluffy texture! this one's getting a pin, for sure. :)ReplyDelete
Oh, my! These look wonderful and the recipe sounds like a winner. I've bookmarked this and hope to try them soon, Barbara. I hope you are enjoying the New Year. Have a great day. Blessings...MaryReplyDelete
What delicious cookies my friend, perfect :DReplyDelete
Choc Chip Uru
Wow, Barbara, your biscuits look so nice and flaky...I love the way they rised.ReplyDelete
Have a great week!
I think these look awesome! They're like the Pillsbury ones!ReplyDelete
Soft and fluffy! My kind of biscuits!ReplyDelete
That butter melting has my heart beating just a little faster this afternoon...ReplyDelete
Those biscuits are beautiful! It's scary to think how many of those I could put away by myself :DReplyDelete
They look indeed very airy & beautiful!ReplyDelete
How do you eat them? With what?
Every time I hear about this book, I wonder why I don't have a copy of it yet. These biscuits look incredible! I have to try this recipe.ReplyDelete
those look like the kind my mom used to make when it was a soup night... love them. I rarely make them but seeing them now makes me miss them. Perfect baking job, Barbara.ReplyDelete