September 19, 2011: Sourdough Angel Biscuits

Here’s another recipe I took from Rita Davenport’s Sourdough Cookery. I made these biscuits for my women’s Bible study in addition to the rolls because I thought they would be perfect with my homemade peach butter. They’re called Angel Biscuits because they are light as a feather!

One of two pans with biscuits rising before baking.

Sourdough Angel Biscuits

1 t. yeast

2 T. lukewarm water

1 cup sourdough starter

1 t. sugar

4 T. shortening (try butter flavored Crisco)

½ t. salt

1 t. baking powder

1 ½ cups flour

4 T. butter, melted

Dissolve yeast in lukewarm water. Add sourdough starter and sugar.

In a separate bowl, combine salt, baking powder and flour. Cut in the shortening until it resembles coarse cornmeal. Add the sourdough starter mixture and mix well. Turn out onto lightly floured surface and knead gently, adding more flour if necessary. Roll dough out to about ½ inch thickness. Cut into rounds. Dip in melted butter and place rounds, sides touching, in a greased cake pan.

Cover pan with a towel and place in a warm place until doubled in size, about one hour.

Bake at 400 degrees for 20 minutes or until golden brown. Makes 12 to 14 biscuits.

Note: Next time I make these biscuits, I will double the amount of yeast to make them rise faster and lighter. Use 2 t. yeast dissolved in 2 T. water and proceed with the recipe as written.