Biscuits are not one of my favorite things. However, they are a favorite of my older son, and when I asked if he had any requests for our Thanksgiving dinner this year he suggested biscuits.
Accommodating as I tend to be, especially if it is a food request, and even moreso if it is a food request from one of my sons, I of course agreed.
I began thinking about biscuits. I could actually only remember making one particular recipe many years ago for a Gourmet Club my husband and I were in with our Chicago friends.
The theme was a southern style BBQ, and as the hosts we prepared BBQ baby back ribs. To accompany the meal I made Ruth’s Angel Biscuits, a recipe I found in The Complete Book of Picnics, a cookbook I had in my cookbook library way back then, and still have today.
It was the first time I ever made biscuits and I was delighted to discover how easy these biscuits were to make.
The batter can be prepared easily and refrigerated for up to several days ahead. Then whenever you want you can roll them out, cut them, and bake.
They are feathery light and do not leave a fatty taste on my tongue which is my chief complaint about most biscuits. And they are delicious!
The recipe makes a lot, but I discovered if wrapped securely they freeze very well. And who doesn’t want leftover biscuits in the freezer just waiting to be warmed up for breakfast?
Serve them with your favorite butter, local honey, or jam for breakfast, or serve them at Thanksgiving to sop up that yummy gravy!
Here’s the recipe…
Ruth’s Angel Biscuits (The Complete Book of Picnics, Ortho Books)
Southern biscuits are legendary, but Ruth Dosher’s cloudlike updated version with yeast is lighter than traditional Southern biscuits.
1 package active dry yeast
5 tablespoons lukewarm water
5 cups all-purpose flour
3 tablespoons sugar
5 teaspoons baking powder
½ teaspoon soda
1 and ½ teaspoons salt
1 cup oil
2 cups buttermilk
1. Sprinkle yeast over water and allow to soften.
2. Combine flour, sugar, baking powder, soda and salt. Add oil and mix in until it forms small pieces. Stir in buttermilk and softened yeast.
Cover bowl and chill thoroughly. (At this point dough may be refrigerated at least 1 day before biscuits are cut out and baked.)
3. Form into ball and knead lightly on a floured board.
Roll out to about ½-inch thickness. Cut with a 2and1/2-inch biscuit cutter and place barely touching in a greased cookie sheet. Allow to rise until puffy, but not doubled in size in a warm place for 30 minutes to an hour or more depending upon temperature.
4. Bake in 400 degree F. oven until lightly browned (about 10 to 15 minutes).
Makes about 4 dozen. Enjoy!