Yield:about 36 biscuits
If you’ve ever been to Loveless Café in Nashville, I don’t have to tell you what an angel biscuit is. For the rest of you, it’s a cross between traditional short-dough biscuits and yeast-dough dinner rolls. Angel biscuits give you the best of both worlds. The tender biscuits have that irresistible yeasty aroma and tang and can be split and pulled apart into thin layers. They’re perfect for mini sandwiches and they keep well, too.
Cook from Toronto 10/14/2019
Had serious concerns when making these as the dough was reluctant to come together; however, they turned out beautifully, flakey and rose to great heights. I used a 2" cutter and they were perfect bite sized. Also froze the cut biscuits and then baked them from frozen at 475 for 5 minutes and then at 425 for 10 minutes. If anything they rose even higher.
Cook from Toronto 10/14/2019
Had serious concerns when making these as the dough was reluctant to come together; however, they turned out beautifully, flakey and rose to great heights. I used a 2" cutter and they were perfect bite sized. Also froze the cut biscuits and then baked them from frozen at 450 for 5 minutes and then at 425 for 10 minutes. If anything they rose even higher.
My bad!!!I called for an eye exam. Both recipes were correct
Used the recipe in the magazine, which said 2 tablespoons of salt. Too salty, no surprise. I'm going to remake them with 1 tablespoon- as it says in this version, or maybe less. They were beautifully flakey and risen. I think they will be a 5 when I do them tomorrow.
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