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.

May 12, 2011: Garlic Cheddar Biscuits Recipe

If you love the Cheddar Bay Biscuits they serve at Red Lobster, then you are going to love this homemade version. These are as close as you can get to the restaurant’s biscuits – and some say they are even better!

Biscuits are a great addition to your summer picnic of fried chicken and cold dishes. They are delicious either hot or cold. If you find that you have any leftovers (hard to believe you would but you never know…) use them to make fresh bread crumbs.

Garlic Cheddar Biscuits

2 cups flour
2 t. baking powder
¼ t. baking soda
1 t. sugar
½ t. salt
8 T. butter (1 stick), divided
1 ½ cups shredded sharp cheddar cheese
1 cup buttermilk
Garlic salt

Combine the dry ingredients; add 6 tablespoons butter. There are two ways to do this: 1) Freeze the butter and grate it into the flour mixture; combine with your fingers; 2) Chop the butter into small pieces and incorporate into flour mixture with a pastry blender. Either way works great.

Mix in the cheese. Add the buttermilk and stir with a fork just until combined. Do not over mix or your biscuits will be tough.

Grease a round cake pan. Drop the biscuit dough by heaping tablespoons into the pan. Bake at 425 degrees for about 20 minutes. Remove from oven and immediately spread the remaining two tablespoons of butter over the hot biscuits (you can also melt the butter and brush it over the tops of the biscuits – but why make another dish dirty?). Sprinkle with garlic salt.

Makes 6 - 8 biscuits

Tip: Don’t have buttermilk on hand? Add a teaspoon of vinegar to a cup of plain milk and let it sit at room temperature for about 5 minutes.