Saturday, October 31, 2020

Buttermilk biscuits with cowboy hash & griddle fried eggs were prepared last week at Star Valley Outfitters camp on Wyoming's Little Greys River. In the Southern U.S., these biscuits are known as Angel Biscuits. Yes, this technique takes a bit longer. But they are worth the extra effort. 

This recipe is adapted from the 1969 edition of U.S. Armed Forces Recipe Service recipe D-2 ("Baking Powder & Yeast Biscuits"). It was a favorite recipe of Navy bakers during my service in the 1970s. 

1 pound 3 ounces all-purpose flour
7 ounces granulated sugar

½ ounce baking powder
¼ ounce instant yeast
¼ ounce kosher salt
5 ounces shortening
14 ounces buttermilk

Sift dry ingredients together. Blend shortening into dry ingredients until mixture by resembles coarse bread crumbs. Stir in buttermilk until combined. Turn dough onto a floured work surface. Knead gently, about 10 to 12 turns, until dough is formed. Cover with a towel and ferment for 1 hour.

Roll or pat to uniform thickness of ½". Cut with floured 2½" biscuit cutter. Place on a greased sheet pan. I like to place the biscuits next to each other. 20 biscuits will fit on a quarter-size sheet pan (9" x 13", pictured). Proof in a warm location for 30 minutes

Bake in a pre-heated 425F. oven 12 to 15 minutes until golden brown. Brush with melted butter. Serve warm with butter, honey or jam.

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