Liza Ashley's Angel Biscuits

 

  One of my favorite little regional cookbooks is this one, Thirty Years at the Mansion by Liza Ashley, the former head chef/cook for the Arkansas Governor's mansion.  The cookbook came out in '92 when Clinton was elected and through my job at Dairy Hollow House in Eureka Springs, I was fortunate enough to work on a brunch on the inaugural line-up. The brunch primarily featured the food of Crescent Dragonwagon, the cookbook/children's book author who owned DHH.   Liza was also in attendance at that event.

In person she's just the sweetest little old lady you'll ever meet, someone whom you immediately want to hug and sit down in her kitchen and ask her to tell stories.  Like a substitute mom and grandma all wrapped up into a sassy little person.

The cookbook is available as a reprint on Amazon.com.  Click here:  Link to Ashley

Of her recipes, one that I've used over and again over the years is the simple-to-put-together Angel Biscuits. Found in the section on Governor Francis Cherry (1953-54), they were a favorite of the Cherry family.

I like this recipe because of its uniqueness and the fact that you don't have to bake the whole batch off at once. It lasts beautifully in the fridge for several days at a time.  You simply pull off what you need, roll 'em out, and bake off in no time flat. Great for weekday dinners.

Angel Biscuits by Liza Ashley

4 cups all purpose flour

2 cups buttermilk

1 tbsl sugar

2 tsp salt

1 tsp (baking) soda

3 tsp baking powder

1 cup shortening*

1 pkg dry yeast, dissolved in a little warm water**

Mix 2 cups of flour with remaining ingredients in a mixer. Then mix in remainder of flour.  Knead, adding flour if necessary (Can be done by mixer or hand).  Let rise 45 minutes, then punch down. Refrigerate and use as needed.  Cut into desired shape and bake at 450 degrees F  for 10-15 minutes.

* I don't keep shortening in my house so what I do is use 1/2 cup canola oil and add in an extra 1/2 cup flour

**or 2 tsps

The recipe is simple and quick for a wet dough that's easy to work with once it's  risen a little and super easy to roll out after being cooled in the fridge.  It is the perfect cross between a biscuit and a dinner roll, fluffy but also flaky from the oil.

Comments

[MyKitchenInHalfCups]

I have a similar recipe and I swear by it.
Makes lovely biscuits!
Niffty book!

[husband]

They like to be in your tummy too.

[Deborah Dowd]

These biscuits are so light but have that yeasty taste of a roll- no wonder they are named after angels!

[Sophie]

How neat that you got to work on the brunch :). Those biscuits look so delicious, definitely restaurant-worthy :)!

[Glenna]

Tanna--I think that's one of those recipes a lot of have one version or another of and once we get it we think "where has this been all my life?" It's a real workhorse recipe.

Gene--Thanks, baby!

Deborah--yes, exactly, such a nice combination of the two bread types!

Sophie--It was a wonderful memory and part of history to me.

[kimberly]

I always make homemade rolls for the holidays. I think I'm going to have to try these because they look sooooo yummy!

[Glenna]

Kimberly--Let me know what you think!

[Crescent Dragonwagon]

Hi, Glenna --- did you know I live in Vermont now? I have a Google Alert so when someone mentions my name or books, they pop up in my in-box, and holy cannoli,there you were. Those days (DHH et al) seem almost dreamlike to me, mostly I suppose because Ned is no longer in life (as I assume you know --- we;re coming to 7th anniversary of his death, just passed what would have been our 30th wedding anniversary). But, I guess we're all remembering the Inaugural now, now that we have cause for celebration once again, at terribly long last... Change of topic: would you like me to have my publisher send you a review copy of my most recent cookbook, The Cornbread Gospels? E me your snailmail address, and it shall be done. I;m at cdragonwagonATgmailDOTcom. Hope you and Gene are well and happy and doing work that satisfies and pleases you.
CD

[Glenna]

hey Crescent---Nice to hear from you! I'll write you privately....

[Mimi]

Ooh, Glenna, I can taste those!

[Glenna]

Thanks, Mimi! I appreciate that.