It is our family Christmas tradition to make my Granny’s recipe for Angel Biscuits to serve with country ham every year. When I found out I had Celiac Disease I grieved the loss of eating the Angel Biscuits. Not because of the taste (however they taste amazing) but because it is a memory I have of my Granny. Watching my Granny make Angel Biscuits and then serve them to us is a vivid childhood memory. Eating them provided me an opportunity to remember her.
My cousin Mary made my Granny’s Angel Biscuits recently for our Christmas Tea. I have to admit that when I picked it up it was EVERYTHING I could do not eat the angel biscuit. I knew I couldn’t but I was really tempted. In the end I didn’t eat it but I did cry while I took this picture. Then I thanked Mary for making the biscuits so I could have the memory of my Granny that day and for carrying on her tradition.
My Granny and I had a special bond and I spent countless hours with her in the kitchen. I have memories of stringing beans, rolling out biscuit dough and eating her famous fried chicken. What I wouldn’t give for just one meal with her. Instead I have her recipes to continue to make and think of her often while I am in the kitchen.
Mary uses the method of placing one thin biscuit on top of the first. This makes for easy country ham biscuit sandwiches. Thank you, Mary for continuing the family tradition! Thanks for bringing these to Christmas Tea and thanks Granny for your love in the kitchen that I pass onto Peyton.
Note: If you don’t wish to make the entire recipe at one time, you can keep the dough refrigerated and use as needed which is really nice for making fresh biscuits because you make your dough the night before!
- 1 package yeast
- 2 cups buttermilk
- 3 TBSP Sugar
- 2 TBSP warm water
- 1 tsp salt
- 5 cups all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 cup shortening
- butter, melted
- Dissolve 1 package of yeast into 2 TBSP warm water
- Add 2 cups room temperature buttermilk and set aside
- Mix the dry ingredients and sift
- Cut in 1 cup of shortening to the dry ingredients
- Make a well in the center of the dry ingredients and add the buttermilk mixture
- Mix lightly but do not knead.
- Refrigerate overnight in a covered bowl.
- Turn onto floured surface and knead 20 to 30 times.
- Roll to ¼ inch thick and cut into biscuits. Use additional flour if needed.
- 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.
- Place in pan, cover and let rise approximately 2 hours.
- Bake in 375 degree oven for 12 - 15 minutes.
- Do not allow to rise and bake at 450 degrees for 10 minutes or until golden.
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