This morning for breakfast I made biscuits and gravy. I grew up in the Northwest. Biscuits and gravy were never served in our house growing up. I think it not only had to do with the fact that my dad did not like them, but also because they are not as common in the Northwest. It seems the farther South you go, the more of a staple they are.
I actually had never had them until I started dating my husband. At first they were not my favorite, but now I think they are pretty good once in awhile. My kids really like them, so I cook them. I am still looking for the perfect biscuit recipe though. No matter how hard I try I cannot make them like my husband’s grandmother. Maybe that just takes years and years of practice. I am also looking for a good gravy recipe. I can’t seem to get that one down either.
I like to serve a hot breakfast on Sundays, but that can be hard to do with trying to get everyone ready for church. What I like about this recipe is you make it up the night before and then bake them in the morning. These have some yeast in them. So, I know most southerners would probably not consider them a true biscuit, but we like them anyway.
This recipes came from a Martha Stewart magazine at least five years ago.
Angel Biscuits (this makes about 24 biscuits so you may want to 1/2 it)
1/2 cup warm water
4 teaspoons yeast
5 cups flour
2 tablespoons sugar
2 1/2 teaspoons salt
1 tablespoon baking powder
1 teaspoon baking soda
1 cup butter, melted and cooled
2 cups buttermilk
In a small bowl sprinkle yeast in warm water. Let stand 5 minutes. In a large bowl mix flour, sugar, salt, baking powder, and baking soda. Add remaining ingredients including yeast. Stir until all mixed together. Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight.
Preheat oven to 425 degrees. Pinch dough into 24 balls. (I use a cookie/ice cream scoop) Place them on two baking sheets just touching each other. Bake until just golden brown about 14 minutes in my oven. ( The recipe says 20 minutes but that is to long in my oven.)