[Sca-cooks] Re: Angel bisquits

[johnna holloway]

Johnnae sends greetings and another version.

Finally got around to checking out the
Smokehouse Ham, Spoon Bread & Scuppernong Wine
book by Joseph Dabney.
It covers Angel biscuits saying that they are sometimes
called cream or high biscuits on pages 117-118.
He offers pretty much the same recipe as that given here
on sca-cooks... only the measurements vary slightly.
I would think that White Lily Flour would be the key
ingredient as it's a really "soft" flour as they say.
Check out also "Light-as-a-dream hot rolls" on pages 74-75
of Shirley Corriher's Cookwise which was mentioned in
the discussion here about flours. That's another of these
recipes that combines the yeast and chemical leavenings.
She goes into all the food chemistry stuff about it.

Johnna Holloway


BaronessaIlaria at aol.com wrote:
>
> In a message dated 08/15/2001 11:27:01 PM Eastern Daylight Time,
> ringofkings at mindspring.com writes:
>
> > As my family is from southern Kentucky, I suspect this recipe is very close
> to your
> > grandfather's because angel biscuits are very well known still in that area
> (though
> > my mom only makes them to make little sandwiches with thin sliced Christmas
> > sugar-cured ham).
>
> (various prior email tidbits and the recipe itself snipped)
>
> Many thanks! The recipe sounds wonderful as does the concept of ham
> biscuits...  ::tries not to drool:: I often make sweet potato biscuits to
> serve ham on for receptions and showers.
>
> Ilaria
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