Herbert Thomas didn’t consider it a proper meal at the Red Apple Inn unless there was fresh bread on the table, and it had better be homemade. Fresh bread. Every day. Every meal. Homemade. That’s impressive.
One of the most popular items still on the menu today at the Red Apple Inn is the Angel Biscuit. Lighter than a buttermilk breakfast biscuit due to its yeast element, yet heavy enough to pair well with the Petit Jean ham with which it is most often served, trays of these biscuits are always the first to go when served at Hubby’s fall judicial meetings mentioned in a previous post.
From what I can gather, this version was a favorite of Mr. Thomas as well. I know it is one of mine. Fresh out of the oven with sweet cream butter and homemade jam or with ham and maybe mustard, they’re heaven in your mouth. They are equally as good cold or reheated, although they never seem to last that long at our house.
- 1/8 teaspoon dry yeast
- 2 Tablespoons warm water
- 2 cups flour
- 1/8 teaspoon soda
- 1/2 teaspoon salt
- 1 heaping Tablespoon baking powder
- 2/3 cup Crisco
- 1 cup buttermilk
- Sprinkle yeast on warm water and let stand. Mix flour, soda, salt and baking powder well. Work in shortening until well mixed. Add buttermilk and mix. Add yeast mixture. Stir until well mixed and then knead with hands until ready to roll thin. Cut into biscuits and bake at 400 degrees about 12 minutes or until well browned.
- I like to brush these with melted butter as soon as they are removed from the oven.
These look SO yummy!! Thank you for sharing the recipe. Merry Christmas!! 🙂 Whitney
They are indeed yummy and addictive!