Thursday, November 14, 2013

Granny's Angel Biscuits with Country Ham

It is our family Christmas tradition to make my mother's recipe for
Angel Biscuits to serve with country ham.

Mary made these for our Christmas Tea.
Granny's Angel Biscuits 
1 pkg. yeast
2 Tbsp. warm water
5 cups all purpose flour
1 tsp. baking soda
3 tsp. baking powder
1  tsp. salt
3 Tbsp. sugar
1 cup shortening
2 cups buttermilk
butter, melted
Dissolve 1 package yeast in 2 Tbsp. warm water.
Add 2 cups room temperature buttermilk and set aside.
Mix dry ingredients together and sift.
 Cut in one cup shortening to the dry ingredients.
Make a well in center of dry ingredients and add buttermilk and yeast mixture.
Mix lightly, but do not knead.
Refrigerate overnight in a covered bowl.
  Turn onto floured board and knead 20 to 30 times. 
Roll to 1/4 inch thick and cut into biscuits. 
Dip each biscuit in melted butter and fold in the middle. OR after dipped in butter, place a second thin biscuit on top of the first.  (This makes them easy to split to insert country ham)
Do not allow to rise and bake at 450 degrees for 10 minutes or until golden.
Note: If you don't wish to make the entire recipe at one time, you can keep the dough refrigerated and use as needed. 
My mother in Kentucky, and my Aunt Beulah, who lived her later years in South Carolina,
were experts at making these delicious biscuits.
They made them by the hundreds every Christmas and for special occasions.  
Now, Mary, my cousin by marriage, and my very good friend, regularly makes these biscuits
for UK football tailgating, special occasions, and our pot luck afternoon teas.
Mary uses the method of stacking a second thin biscuit
on top of the first, after both have been dipped in melted butter.
 This way, the biscuits split easily to make country ham biscuit sandwiches.
Thank you Mary for continuing the family tradition!

Link to the November issue of
Kentucky Living Magazine


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