Janet Groene’s
Angel Biscuits
This classic recipe deserves to be revived often, especially for RV cooks who love to serve great meals while taking shortcuts. Make one batch of dough, then bring out pillowy, homemade biscuits every morning. The secret is a hybrid recipe that uses both baking powder and yeast.
Yeast is killed by high temperatures but it loves warmth. Melt the butter and cool it until it’s warm but still liquid. To cut out biscuits, I put dough on paper toweling sprinkled with a little flour.
1 packet yeast
2 tablespoons warm water (not too hot)
1 ½ sticks butter, melted
2 cups milk
2 tablespoons vinegar
5 cups self-rising flour
½ cup sugar
In a bowl, sprinkle yeast over warm water. Melt butter and set aside to cool. Stir vinegar into milk and set it aside to clabber. Gradually mix ingredients together to form a thick dough. Take out some now or refrigerate, loosely covered, up to a week.
To proceed, form dough into as many biscuits as you like. Let stand for up to an hour (lighter) or bake at once (heavier) at 425 degrees until golden brown. Makes 20 biscuits.
See Janet Groene’s latest book, a guide to provisioning the pantry for camping, boondocking or emergencies, at http://amzn.to/1WdYqbe
Angel Biscuits
This classic recipe deserves to be revived often, especially for RV cooks who love to serve great meals while taking shortcuts. Make one batch of dough, then bring out pillowy, homemade biscuits every morning. The secret is a hybrid recipe that uses both baking powder and yeast.
Yeast is killed by high temperatures but it loves warmth. Melt the butter and cool it until it’s warm but still liquid. To cut out biscuits, I put dough on paper toweling sprinkled with a little flour.
1 packet yeast
2 tablespoons warm water (not too hot)
1 ½ sticks butter, melted
2 cups milk
2 tablespoons vinegar
5 cups self-rising flour
½ cup sugar
In a bowl, sprinkle yeast over warm water. Melt butter and set aside to cool. Stir vinegar into milk and set it aside to clabber. Gradually mix ingredients together to form a thick dough. Take out some now or refrigerate, loosely covered, up to a week.
To proceed, form dough into as many biscuits as you like. Let stand for up to an hour (lighter) or bake at once (heavier) at 425 degrees until golden brown. Makes 20 biscuits.
See Janet Groene’s latest book, a guide to provisioning the pantry for camping, boondocking or emergencies, at http://amzn.to/1WdYqbe
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