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On my bookshelf in the kitchen I have a folder that contains recipes I have collected over the past 40 years. I started when I was 17, asking the old lady next door for her potato bread recipe, which was a specialty in the German city I grew up in (I’ll write it down for this blog sometime in the future). My folder has pastry recipes in the handwriting of my aunts, who are now long dead. My mother’s beloved Christmas cookies and sponge cake recipes have so many stains on them from lying on the kitchen counter, that they are barely readable. There is the small booklet about Texas cooking my friend and fencing coach Tom Bickley gave me, recipes from the local newspaper and the CoOp-flier, and single sheets of a recipe book I put together for my kids’ school 20 years ago. Angel biscuits have been among my favorite baked goods for special occasions, but the recipe below has the strange tendency to hide in the folder, and I have to look at least twice to find it. This is what happens when you deal with angels….
Angel biscuits are a hybrid between baking powder biscuits and yeast breads. They make a fantastic addition to savory dishes, but are also lovely with jam. The yeast makes them pillowy and fluffy, and gives them a wonderful tang.
Yield: 12 biscuits Cooking time: 2 hours (includes rising time)
1 packet active dry yeast (2 ¼ teaspoons)
¼ cup warm water
¾ cup soymilk, warmed slightly
2 teasp. lemon juice or apple cider vinegar
2 ½ cups white whole-wheat flour
2 Tablesp. sugar
½ teasp. baking powder
½ teasp. baking soda
½ teasp. salt
½ cup vegan buttery spread (or vegetable shortening)
Copyright 2016 Eva-Maria Simms