I will be "going-on" about breakfast for at least one more blog entry, so just brace yourselves.
If you don't have the family collection of recipes as compiled by my dad, then you need to get one. This is John's Favorite Angel Biscuits, as passed down by my paternal grandmother. I remember these from my childhood on visits to her house, and also our own, since my dad makes these often. He has added his own thumbprint for the future with his manipulation of the dough into cinnamon rolls. Sean ape-loves these and claims I have never made them for him before. He may be right, but I have meant to. You can see him snatching one in the picture as I am taking it. This dough is pretty fast, and makes a decent amount although it can be doubled. As is, the recipe can be divided into about 10 biscuits and 12ish cinnamon rolls; but, alas, that makes one have to choose which to eat first.
Tip: Biscuit dough gets tougher each time you roll it out. I roll mine out once, cut it into squares with a knife and dodge the biscuit cutter altogether. That way I don't waste any dough and don't have to roll it but once, ever.
John's Favorite Angel Biscuits (cinn rolls to follow below)
2 1/2-3 c flour
1 t salt
1/2 t soda
1/2 t baking powder
1/2 c shortening
1 c buttermilk
1 pkg yeast
1/3 c warm water
Mix yeast and warm water, stir, and set aside to proof for about 8 minutes. Combine dry ingredients and cut in shortening. Add buttermilk and yeasty water and mix. Knead dough a few times and roll out, cut and place biscuits (not touching) on a cookie sheet. Bake at 425 for about 12 minutes or until golden brown. Yield: about 2 dozen for single batch.
You can use half of the above dough for 12ish cinnamon rolls; just divide the dough before rolling, as the biscuits need 3/4 inch thickness, and the rolls need about 1/4 thick.
Cinnamon Rolls
Roll out the dough to 1/4 inch thick into a rectangle shape. Spread this with melted butter and sprinkle with combined 1/2 cup sugar and 1 t cinnamon. Add chopped nuts if you like. Roll up jelly-roll style and cut with a serrated knife into 3/4 inch slices. Bake 425 for about 12 minutes. Glaze with powdered sugar mixed with a scant drop of vanilla and a bit of milk.
I'm also including another recipe for biscuits that we love. They are absolutely the easiest and fastest biscuit to make, and the only one I had success with at first.
Quick Cream Biscuits
(makes eight 2 1/2 inch biscuits)
Bake these immediately after cutting to maximize the leavening potential.
2 c all purpose flour
2 t sugar
1 t baking powder
1/2 t salt
1 1/2 c heavy cream
Heat oven to 425 and adjust rack to upper-middle position. Line baking sheet with parchment.
Whisk together all the dry ingredients in a bowl. Add 1 1/4 c cream and stir with a wooden spoon until dough forms, about 30 seconds. Transfer dough to a floured countertop, leaving all dry bits in the bowl. Add 1 T of cream to bowl to moisten the dry bits, repeating until all are moistened; add these bits to the rest of the dough. Knead by hand for 30 seconds just until smooth.
Shape the dough into a round, 3/4 inch thick. Cut into rounds or wedges, and place on the baking sheet. Bake till golden brown, about 15 minutes, rotating pan halfway through.
If you don't have the family collection of recipes as compiled by my dad, then you need to get one. This is John's Favorite Angel Biscuits, as passed down by my paternal grandmother. I remember these from my childhood on visits to her house, and also our own, since my dad makes these often. He has added his own thumbprint for the future with his manipulation of the dough into cinnamon rolls. Sean ape-loves these and claims I have never made them for him before. He may be right, but I have meant to. You can see him snatching one in the picture as I am taking it. This dough is pretty fast, and makes a decent amount although it can be doubled. As is, the recipe can be divided into about 10 biscuits and 12ish cinnamon rolls; but, alas, that makes one have to choose which to eat first.
Tip: Biscuit dough gets tougher each time you roll it out. I roll mine out once, cut it into squares with a knife and dodge the biscuit cutter altogether. That way I don't waste any dough and don't have to roll it but once, ever.
John's Favorite Angel Biscuits (cinn rolls to follow below)
2 1/2-3 c flour
1 t salt
1/2 t soda
1/2 t baking powder
1/2 c shortening
1 c buttermilk
1 pkg yeast
1/3 c warm water
Mix yeast and warm water, stir, and set aside to proof for about 8 minutes. Combine dry ingredients and cut in shortening. Add buttermilk and yeasty water and mix. Knead dough a few times and roll out, cut and place biscuits (not touching) on a cookie sheet. Bake at 425 for about 12 minutes or until golden brown. Yield: about 2 dozen for single batch.
You can use half of the above dough for 12ish cinnamon rolls; just divide the dough before rolling, as the biscuits need 3/4 inch thickness, and the rolls need about 1/4 thick.
Cinnamon Rolls
Roll out the dough to 1/4 inch thick into a rectangle shape. Spread this with melted butter and sprinkle with combined 1/2 cup sugar and 1 t cinnamon. Add chopped nuts if you like. Roll up jelly-roll style and cut with a serrated knife into 3/4 inch slices. Bake 425 for about 12 minutes. Glaze with powdered sugar mixed with a scant drop of vanilla and a bit of milk.
I'm also including another recipe for biscuits that we love. They are absolutely the easiest and fastest biscuit to make, and the only one I had success with at first.
Quick Cream Biscuits
(makes eight 2 1/2 inch biscuits)
Bake these immediately after cutting to maximize the leavening potential.
2 c all purpose flour
2 t sugar
1 t baking powder
1/2 t salt
1 1/2 c heavy cream
Heat oven to 425 and adjust rack to upper-middle position. Line baking sheet with parchment.
Whisk together all the dry ingredients in a bowl. Add 1 1/4 c cream and stir with a wooden spoon until dough forms, about 30 seconds. Transfer dough to a floured countertop, leaving all dry bits in the bowl. Add 1 T of cream to bowl to moisten the dry bits, repeating until all are moistened; add these bits to the rest of the dough. Knead by hand for 30 seconds just until smooth.
Shape the dough into a round, 3/4 inch thick. Cut into rounds or wedges, and place on the baking sheet. Bake till golden brown, about 15 minutes, rotating pan halfway through.
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