The Pie and Pastry Bible
Angel Butter Biscuits
Page 355
Cuisine: North American | Course Type: Breads
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Recipe Reviews
Peckish Sister from Central, FL
You really have to have faith to make this recipe. I weighed the flour and sugar. I used bread machine yeast so I skipped the proofing step. But I added the proofing water into the buttermilk (I chose that option over the cream). My dough was so wet that I could not shape it into a ball, but after the four hours of chilling, it rolled out beautifully much to my surprise. But the dough was so soft that as they rose they tilted. Next time I will leave out that extra water. They tasted like potato rolls with that satisfying heartiness even though they were very soft and light. The secret ingredient was grated hard-cooked egg yolks. Very good directions including to not use the self rising flour to roll them out in. This was my first use of self rising flour, and I was able to find the White Lily brand. I was a little confused about putting the water in a bread pan on the middle shelf to preheat, then what? But I just assumed that you leave it in place and cook the biscuits on the bottom shelf. I did that and placed the baking sheet on the oven stone and the bottoms were too browned even though the tops were just golden. The next time I will try my air sheet pan. I had stopped using it for biscuits as I found they did not rise as high on it, but this is a whole new recipe and there was a lot of rise in those biscuits. Very special biscuits, just plan lots of time for rising and chilling and realize that you will end up with only 9 very lovely biscuits.
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