Get the Recipe
As always with our Knead the Book feature, we have five (5) copies of Southern Biscuits to give away this week. Enter the contest here.
Biscuits with yeast? You know I had to try these! The short blurb about these biscuits in Southern Biscuits says that they're also called Bride's Biscuits because they're foolproof. With both yeast and chemical leavening, it's hard to imagine what you could do to these biscuits to cause them not to rise.
It felt a little strange kneading a dough that was also under the influence of a chemical leavener; not a problem, just different. They end up tasting very buttery—more than I expected for the amount of butter in the recipe. I can't explain why, but it's a great result.
What Worked: These biscuits don't have to be baked immediately, which is great. I made one batch right away, and a second batch the following day, although the recipe said the dough could be refrigerated for up to a week. If that's not enough time, these are supposed to freeze well.
What Didn't: I thought the angel wings were a pretty presentation, but I wouldn't suggest making them for an important dinner without a little practice. Some of my wings did a little moving around in the oven, and thus weren't very wingy.
Suggested Tweaks: If I were making these for company, I'd make the dough a day ahead, at least. Not only is it more convenient, but the flavor was better. After coming out of the refrigerator, I'd give them a little time to come to room temperature before rolling, though.
Adapted from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. Copyright © 2011. Published by Gibbs Smith. Available wherever books are sold. All Rights Reserved
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.