Beaman Family, Breads And Other Carbs
5 c. unsifted flour (White Lily is preferred--soft wheat, scrumptious)
1/4 c. sugar
1 T. baking powder
1 t. salt
1 t. soda
2 sticks butter (margarine to Jean)
1 pkg. yeast in 1/4 c. warm water
buttermilk
Cut butter into dry ingredients.
Add yeast to warm water, then enough buttermilk to make a total of 2 c. liquid.
Add liquid ingredients to dry ingredients.
Stir to combine.
Knead lightly to make a workable dough.
If possible, let dough sit in refrigerator for about an hour.
If it’s chilly, you need to add less flour to work it.
Melt 1/4 c. butter.
Roll out dough about 1/4 inch thick.
Cut dough with biscuit cutter.
Lightly coat each side of biscuit with butter.
Fold over at diameter line.
Place in pan, each biscuit touching each other.
Let rise in warm place till double (slow oven is good).
Cook at 400 degrees for 10-12 minutes (or cook at 400 degrees for 6-8 minutes. Remove from oven. Finish cooking when ready to eat. Brown and serve. Freezes well.)
A family favorite, guaranteed to hit the spot.
Cinnamon Roll Variation:
Roll dough to 1/4 -- 1/8 inch thickness.
Lightly spread margarine on top.
Sprinkle sugar and a lot of cinnamon on top.
Roll it up.
Cut in 1 inch sections.
Place flat and touching in greased pan.
Let rise (slow oven) till double.
Cook till golden brown.
After removing it from oven, coat the top with an icing: powdered sugar plus evaporated milk or cream.
Cooking time at 400 degrees: about 14 minutes.
“Angel biscuits. Isn’t that the recipe where you add butter at every step?” -Aaron Walker