Sunday, January 2, 2011

Angel biscuits with sweet potato

You can embellish the basic recipe with any number of ingredients, from savory to sweet.  Cheese, jalapeno, onion, sweet potato, pumpkin, raisins, blueberries, etc.  I porked out from eating blueberry biscuits from Popeyes.  I used to take the St Charles streetcar to the edge of the French Quarter in New Orleans, back in the '80.  There was a Popeye's  as I boarded the streetcar, and every morning I had to have a blueberry biscuit.  Thankfully they stopped making them after I'd gained about 25 pounds on the delicious morsels.  BTW, Paul Prudhomme says Popeye's has the best fried chicken, but get it on Thursday when they change to fresh oil

2 1/2 cups all-purpose flour
    preferably unbleached
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup warm water (110 degrees F/45
degrees C)
1 (.25 ounce) package active dry yeast
Add a pinch or two of sugar to "feed" the yeast
and add to buttermilk when it's gotten very foamy.
3/4 cup warm buttermilk (105 to 115
degrees F)
1.In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.
2.Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.
3.Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2-1/2 inch biscuits. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
4.Bake at 400 degrees F (205 degrees C) for 15 minutes or until done.

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