In the late 1980’s, my pianist friend Patrick was close by in the Berkshires visiting friends at
Tanglewood.
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| Thanks to my friend Andrea (The Kitchen Lioness) for the wonderful towel! |
I was invited to their cottage for lunch on a beautiful summer
day.
It is hard for me to admit, but I cannot remember what they served
for lunch, but the side of Angel Biscuits was unforgettable.
Angel Biscuits are a Southern specialty, and a variation on
buttermilk biscuits. They are leavened with a combination of yeast, baking
powder, and baking soda. I guess the three leavening agents make them light as angels’
wings?
They are light – and soft and flaky. And they can’t be beat.
They rise in the fridge, and can be made all at once, or a few at
a time by continuing to store leftover dough in the fridge. You can add herbs,
or black pepper to the dough for fun variations.
Because the dough is made a day in advance, they are perfect for
simplifying preparation of your holiday meals.
Angel Biscuits
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Lois B
November 19, 2016 at 2:58 pmI must try these; I'm a big fan of things that are prepared in advance!
Cocoa & Lavender
November 19, 2016 at 8:49 pmI think you will like them, Lois!
Sippity Sup
November 19, 2016 at 4:24 pmI grew up on a steady stream of pillowy biscuits and truly believe good biscuits equals perfect happiness! The make ahead concept you present here mean warm biscuits could be as easy as an everyday pop tart, but much better. GREG
Cocoa & Lavender
November 19, 2016 at 8:49 pmGreg – I agree! Warm biscuits are lovely, to be sure, and when they involve almost no work, they are lovelier.
Bizzy Lizzy's Good Things
November 19, 2016 at 8:42 pmA lovely recipe, David. I think we know these as scones.
Cocoa & Lavender
November 19, 2016 at 8:48 pmLiz – my family's scones are very different. They have no yeas or baking soda – only baking powder. They mostly have currants in them, but we have had them plain, too. Let me know about your family's recipe!
Unknown
November 20, 2016 at 8:20 amI'm craving butter. Good American salted butter. Think I'll make these the minute we get home and have them with a BIG FAT steak!
Cocoa & Lavender
November 25, 2016 at 2:29 pmLaura – One of things I hear most when people have traveled to Asia is how much they miss butter! Maybe we need to invent ways to travel with it!
Marcelle
November 20, 2016 at 3:14 pmThese look perfect, David! I would love to have one with lots of butter and honey! Definitely a great choice for holiday meals 🙂
Cocoa & Lavender
November 25, 2016 at 2:30 pmI love biscuits and honey, Marcella – one of my favorite breakfasts or afternoon snacks!
Cheri Savory Spoon
November 21, 2016 at 2:18 amHi David, never heard of angel wing biscuits, they sound wonderful. Great idea to add herbs or pepper. I like the fact that can be made a day ahead. Happy holidays!
Cocoa & Lavender
November 25, 2016 at 2:31 pmThanks, Cheri! I think our next batch will be made with tons of cracked pepper! Devilish angel biscuits, to be sure!
All That I'm Eating
November 21, 2016 at 11:08 amI have never heard of angel biscuits; they sound delicious. I'd love to cover one in loads of butter and eat it!
Cocoa & Lavender
November 25, 2016 at 2:33 pmI think these biscuits are particular to the American South. Most of my friends up North have never heard do them! And, yes, tons of butter is just what need!
Nutmeg
November 21, 2016 at 8:21 pmDavid – my mouth literally started watering. Yummy! That real is old fashioned goodness.
Cocoa & Lavender
November 25, 2016 at 2:33 pmThanks, Carolyne! Why is it that we all love biscuits so much?
Jean | DelightfulRepast.com
November 24, 2016 at 7:45 pmDavid, I've always meant to make angel biscuits, but never have. I make all kinds of yeast breads and rolls and, of course, baking powder biscuits; so, of course, any time I contemplate angel biscuits I go with one or the other instead of both in the one biscuit! I often make square biscuits so, as you say, there's no need to reroll. These look so good!
Cocoa & Lavender
November 25, 2016 at 2:35 pmI hope you give these a try next time, Jean! One thing I like about cutting the biscuits into squares is how th shapes are all just a little different – it's fun and so much easier!
Valentina
November 26, 2016 at 8:45 amThe texture of this looks absolutely perfect — and with the melting butter – oh my! I want it! I hope you had a lovely Thanksgiving! xo
Cocoa & Lavender
November 26, 2016 at 3:58 pmWe had a lovely Thanksgiving, Valentina – thanks, and I hope you did, as well! Hot biscuits with butter (and honey) may be one of my favorite comfort foods!
Christina | Christina's Cucina
November 26, 2016 at 9:40 pmOh wow! I've never heard of these before, but now I truly want to make them! Yeast and buttermilk sounds fantastic! Hope you had a lovely Thanksgiving, David!
Cocoa & Lavender
November 29, 2016 at 2:24 pmThis biscuit sort of combines the best of them all, Christina – but the yeast flavor is what makes them so appealing to me.
John | heneedsfood
November 27, 2016 at 8:23 pmI like that you don't shy away from the butter, David. Now that's how you're meant to butter! I think I'd be sneaking on a little berry jam and clotted cream, as well.
Cocoa & Lavender
November 29, 2016 at 2:25 pmShy away from my best friend, John? Never! And I am looking forward to some clotted cream in a few weeks in the UK. The real thing, not the imported stuff we get here.
Inger @ Art of Natural Living
November 27, 2016 at 10:18 pmI love the idea of being able to bake a few at a time! And mixing in herbs–delightful!
Cocoa & Lavender
November 29, 2016 at 2:25 pmIt is a really convenient things, Inger!
Cathleen | My Culinary Mission
November 28, 2016 at 3:26 pmThanks for the recipe, David! I made these for Thanksgiving. I loved that the dough can be made ahead – one less thing to do the day of!
Hope your TG was wonderful. Happy holidays to you and Mark. 🙂
Cocoa & Lavender
November 29, 2016 at 2:26 pmI hope you enjoyed them, Cathleen – and that you had a wonderful Thanksgiving! Ours was blessedly quiet, which was just what I needed after a busy fall. Happy holidays to you and yours, as well!