Kentucky Food: Barry King’s Angel Biscuits

By Monday, June 27, 2016 Permalink 1

onlinepastrychef via Foter.com / CC BY-NC-SA

 

Angel biscuits are eaten at special Kentucky meals such as Christmas, Thanksgiving and Derby.

2 pkg. active dry yeast (don’t use quick-rise yeast)
1/2 tsp. sugar
8 Tbsp. warm water

5 cups all-purpose flour (I use White Lily)
1 tsp. baking soda
3 tsp. baking powder
4 Tbsp. sugar
1 tsp. salt
1 cup Crisco (solid) or other vegetable shortening or lard, well-chilled
2 cups cold buttermilk
Butter, melted

Yield: 60 small cocktail size biscuits or about 2-dozen large.

NOTE: Angel biscuits can be made and baked immediately, but I like to make the them 12-24 hours in advance, so that the biscuits have time to rest and ferment a bit before baking — it adds a special quality to the flavor.

angel biscuits and country ham, Kentucky Derby Southern food, recipe by Barry King

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  1. In a small bowl, dissolve yeast and sugar in warm water, and let it rest until mixture begins to foam.
  2. In a large mixing bowl, sift flour with remaining dry ingredients. Cut in shortening with a pastry blender until mixture resembles coarse meal.
  3. Make a well in the center of the flour mixture; add buttermilk and yeast mixture to the flour and stir with a large spoon until a soft fluffy dough just comes together.
  4. Turn dough out onto a lightly floured board and knead/fold a couple of times. Pat out dough to flatten.
  5. Using a rolling pin, roll dough out until it is at least 1/2-inch inch thickness.
  6. Using a biscuit cutter (small for cocktail sandwiches, or larger to accompany a meal), cut dough into individual biscuits and place on a greased cookie sheet.
  7. Brush lightly with melted butter, cover with plastic wrap and place in the refrigerator.
  8. About an hour before baking: Preheat oven to 375 degrees F.
  9. Remove biscuits from the refrigerator and allow to proof at room temperature in a warm kitchen — the biscuits should start to rise and be soft/pillowy to the touch.
  10. Place biscuits on the middle rack of the oven and bake for 10-12 minutes, or until golden.
  11. When done, the biscuits will be 1 1/2 to 2 inches in height.
  12. Brush lightly with melted butter.
  13.  They are perfect for brunch or filled with sliced Kentucky country ham with cocktails.
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Food Play: How to make Homemade Butter

By Monday, August 15, 2011 Permalink 0

por SandeeA

Versión origínale en español

Kids in the Kitchen

Nowadays we’ve forgotten where food actually comes from. Some people find it difficult to believe olives were “born” with pits, because they’ve only eaten the pitted ones out of cans, and others have never known fresh milk or milk straight from the cow; they’ve only had milk from a U.H.T. Tetra Brik carton.

So what about pulling some magic in the kitchen and showing your kids how cream becomes butter? You will get a delicious homemade butter, full of flavour, with 65%  fat, as compared to commercial butters, which commonly have up to 80% fat and zero flavour to boot.

So switch on the music on, and let’s shake it! Who said you cannot play with food?

 

Mantequilla casera 4

Recipe

Homemade Butter

Click here for recipe converter

Preparation time: 4-5 min
Cooking time: 0 min
Total: 4-5 min
Yield: 40 gr butter (2 portions)

Difficulty: My 3-year-old son can do it

Ingredients

100 ml heavy cream, very cold (minimum 35% fat)
A small jar with lid

Preparation

1. Put cream in the jar and close lid.

Mantequilla casera 2

2. Turn the music on.

3. Shake it, shake it. About two minutes later, you will notice that the cream is starting to thicken. Take a rest.

Mantequilla casera 2

4. Keep shaking shaking (it will take a couple more minutes). Suddenly, the cream will start to divide into a solid part (butter) and a liquid part (buttermilk) You did it! Press butter and knead it a litte bit to eliminate exceeding buttermilk, and clean it under clean water. You can keep both buttermilk and butter in the refrigerator for a few days.

Mantequilla casera 3

Note 1: You can do the same thing using a food processor, but it won’t be as much fun! Click here to watch a video showing how to make homemade butter using a food processor.

Note 2: The bottle shown in the pics is not the ideal recipient for making butter…when butter becomes solid, it is really hard to get the butter out of it.

Note 3:  The time indicated on the recipe is for an adult. Kids have less strengh and cannot mantain constant movement, so it will take them longer to actually get butter.

 

As seen at Cultured Butter

 

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