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You've found the home of my fabulous hand-sewn retro Barbie fashions and delectable recipes from my cookbooks, Chocolate Crimes and Five Step to Chocolate Rehab.

Tuesday, January 8, 2013

Angel Biscuits Memphis

Speaking of angel...Veronica is looking angelic in her pale yellow satin evening dress with appliqued floral accents.  This Southern belle will attract all the attention at the homes tour. When she's not busy looking absolutely ravishing, she can whip up quite a delicious biscuit!

angel biscuits memphis

These tender mini rolls melt in your mouth and are a crowd pleasing favorite! I made them for a charity event and people were coming into the kitchen and offering to buy them by the tray.  You can freeze them (unbaked) with great success.

2 cups water plus 5 tablespoons warm water (120°)

Set aside.

2¼ teaspoons instant dry yeast
5 cups all-purpose flour
3 tablespoons granulated sugar
5 teaspoons baking powder
1¼ teaspoons salt
8 tablespoons buttermilk powder
½ teaspoon baking soda
Add butter to dry ingredients and mix well.
1 cup (2 sticks) butter, softened
Add warm water to mixture and knead until smooth and elastic. This will take about 8 minutes in a mixer with dough hook attachment.

flour, additional for rolling out biscuits

Roll inch thick, cut with one-inch biscuit cutter. Place on greased cookie sheet and brush tops with butter. Let rise 1½ hours. Bake 425° for 12-15 minutes. This recipe makes 5 dozen.

This dough can be stored in refrigerator for up to a week. Let rise as per recipe and bake.

To Freeze:  Place unbaked biscuits on baking sheet, cover with foil and freeze, then store in plastic bags in freezer until needed. Remove from freezer, let rise three hours and bake as above.

Dough is slightly sticky.

Place dough in greased container.
Grease top of dough and cover with plastic wrap.
Place dough in refrigerator.

Dough rises only slightly while refrigerated.

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