Angel Biscuits

Not long after RT and I first got married in 1969, someone gave me a recipe for Angel Biscuits. I used to make them all the time because once you make the dough, you can keep it in the refrigerator for up to two weeks - using some of the dough to make fresh biscuits whenever you’d like. They’re really closer to rolls than biscuits, and they’re delicious. They’re so good that my mother, Ruthlace, included the recipe in her book titled Recipes, Rhymes and Reflections. Here it is:

ANGEL BISCUITS

5 cups self-rising flour

3/4 cup sugar

1 tsp. baking soda

1 cup shortening

3 pkgs. yeast (dissolved in 1/4 cup warm water)

2 cups buttermilk

Combine dry ingredients. Cut in shortening. Stir in yeast and buttermilk. Roll out and cut, as desired. Bake in a hot oven (400 degrees) Dough may be covered tightly and kept in the refrigerator for two weeks.

Easy Homemade Buttermilk Biscuits

I got this recipe from my sister, Joan, and the biscuits are delicious. If I have buttermilk on hand, I use that instead of regular milk. The biscuits are good either way. And they’re so easy. There are just three ingredients, you can mix it with a spoon, and then the oil makes it where you can shape the dough into balls with your hands without it sticking to your fingers. Easy, quick and delicious.

Homemade Buttermilk Biscuits

2 cups sifted self-rising flour

1/3 cup vegetable oil

2/3 cup milk (or buttermilk)

Combine the milk and oil. Add the milk/oil mixture to the flour. Stir until the flour is mixed in.

Pinch off and shape biscuits into balls. Flatten each ball of dough with your hand or the bottom of a glass. You could roll out the dough on a floured board and cut the biscuits with a cookie/biscuit cutter, if you prefer.

Bake at 475 degrees for about 10 minutes.