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Mary Mac's Angel Biscuits

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"Also called 'bride's biscuits' in certain areas of the South, angel biscuits are made feathery light with not only yeast but lard. At one time I thought the finest angel biscuits on earth were baked by a Greek lady at a restaurant in Charlotte, North Carolina, called The Epicurean. Then I tasted the billowy wonders brushed with butter at the legendary Mary Mac's Tea Room, in Atlanta (now more of a sprawling restaurant than a tearoom) and concluded that there was no further competition. 'Honey,' I was told by an elderly waitress, 'the secret is to keep the lard a little bit flaky when you work it into the flour.' And why are these sometimes called 'bride's biscuits?' For the simple reason that all the leavening guarantees a fluffy, light biscuit for even the most inexperienced, awkward cook starting out in the kitchen."

List of Ingredients

â—¦ 1 envelope active dry yeast
â—¦ ¼ cup warm water
â—¦ 2 ½ cups all-purpose flour
â—¦ 2 tablespoons sugar
â—¦ 1 ½ teaspoons baking powder
â—¦ ½ teaspoon baking soda
â—¦ ½ teaspoon salt
â—¦ ½ cup chilled lard
â—¦ 1 cup regular buttermilk


Recipe

In a small bowl, combine the yeast and water and let proof till bubbly, about 5 minutes.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the lard in pieces and cut it in with a pastry cutter till mealy but still slightly flaky. Add the yeast mixture and buttermilk and stir with a fork just till a soft, sticky dough forms.

Transfer the dough to a lightly floured surface, form into a ball, roll out ½ inch thick, and cut out rounds with a 2-inch biscuit cutter. Roll the scraps together and cut out more rounds. Arrange the rounds close together on a baking sheet, cover with a clean towel, and let rise in a warm area about 1 hour.

Preheat the oven to 400° F.
Bake the biscuits in the center of the oven till golden brown, 12 to 15 minutes.

Makes about 20 biscuits