Bride's Biscuits with Chocolate

Biscuits

Some of ya’ll would possibly assume biscuits area unit those stuff you commence of a will, well you‘d additionally most likely say the Pope is Catholic. each statements area unit true, however there’s such a lot a lot of thereto than several ever imagine. For those folks UN agency have tasted hot from the kitchen appliance home-cured biscuits, the others can’t contend. Goodness gracious sakes a live, it’s divine. after all ever sensible cook has their own direction.

Ingredients do matter as Southern flour makes higher tasting biscuits than the national brands thanks to the wheat they use. they're lighter, don’t brown as dark and have a lot of of a biscuit style, as opposition a chewy bread style. however if you’ve ne'er tasted the distinction, you’d ne'er apprehend the distinction. after all I’m a fan of Martha White flour because it is polished in my home city. White liliaceous plant is another southern favorite.

Bride's Biscuits

Surely you’ve bitten into one of those angel biscuits that are heavenly! Also called angel biscuits, these are popular with novice cooks because of their use of two leaveners which makes the recipe virtually foolproof. The dough needs to be refrigerated overnight giving them a yeasty buttery taste. Top with butter and homemade fig or pear preserves, grape jelly, blackberry jam, apple butter or your favorite.

• 2-1/4 teaspoons active dry yeast (1 envelope)
• 1/4 cup plus 1 pinch of sugar
• 2 tablespoons lukewarm water
• 5 cups self-rising flour
• 1 cup cold solid vegetable shortening cut into small pieces
• 2 cups buttermilk
• 6 tablespoons unsalted butter, melted 

In a small bowl, dissolve the yeast and the pinch of sugar in the lukewarm water and let stand for 5 minutes, or until foamy. Meanwhile, in a large bowl, mix the flour with the remaining 1/4 cup of sugar. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles small peas. Add the yeast and buttermilk and stir until the dough just comes together.

Turn the dough out onto a gently floured surface and knead five times: the dough ought to have a soft, damp texture. come back the dough to a clean bowl and canopy with wrap. Refrigerate the dough nightlong. Transfer the chilled dough to a gently floured surface and knead ten times. Roll out the dough to a sixteen in. spherical 1/3 in. thick. employing a 2-1/4-inch biscuit cutter, end biscuits as close as potential. Gather the dough scraps, knead three times and reroll, then end a lot of biscuits as close as potential from the rerolled dough. Discard the remaining scraps.

Lightly butter two giant baking sheets. Brush the crack of the biscuits with the thawed butter. Fold the biscuits in 0.5, then brush the unbuttered sides with the remaining thawed butter and place on the ready baking sheets. cowl loosely with wrap and let the biscuits rise in a very draft-free place for two hours. heat up the kitchen appliance to four hundred degrees. Bake the biscuits for concerning quarter-hour, or till suntanned on rock bottom and light-weight golden on prime. Serve warm.

Chocolate Gravy 

What a way to start your day – chocolate for breakfast! This old standard is Southern comfort food at its finest!

• 1 cup sugar
• 1/2 cup flour
• 2/3 stick butter
• 1/2 teaspoon salt
• 3 cups milk
• 1/2 cup cocoa
• 1 teaspoon vanilla

Melt butter in skillet. Remove from heat. Stir in dry ingredients. Gradually stir in milk and mix well. Return to heat and stir constantly as it thickens. Remove from heat and add vanilla. Stir and serve over hot biscuits.