spelt angel biscuits

Some type of wheat relative, I like to add spelt to my recipes because it adds a whole grain without the heaviness of whole wheat flour.  I also think that spelt adds a bit of nuttiness in flavor. 

When out of town guests recently stopped in for an overnight, I needed a quick morning bread for breakfast.  I used the following angel biscuit recipe that I had gotten many, many, many years ago from my grandmother.  Because of my love of spelt, I used 50% spelt, 50% all-purpose flour, and I made only half the recipe to avoid too many left over buns/biscuits.  I think they were fantastic.

Angel Biscuits

1 package yeast

5 cups flour

1 tsp. salt

1 tsp. baking powder

3/4 cup veg. Oil

3 tbsp. Sugar

2 cups buttermilk (or 2 cups of regular milk with 2 tablespoons of lemon juice)

Dissolve yeast in 1/2-cup warm water.  Sift dry ingredients or just mix together slightly in another bowl.  Add yeast, oil and milk to the dry ingredients.  Cover and refrigerate.  Pinch off as needed to make rolls.  Bake at 400 degrees for 15-20 minutes.  (no need to let rise – though 5-10 minutes rise is useful, especially if the dough is cold.)

Okay . . .  my grandmother liked to keep this recipe mixed and in the fridge for dinner rolls.  It may make a rather soft dough in which case they are just scooped and dropped into the pan.  If you add a bit more flour to make something you can handle (or if you use spelt or a whole grain flour the dough should be a bit stiffer), my grandmother uses this dough for a very quick cinnamon roll . . .  just roll out, spread with melted butter, sugar and cinnamon, roll up and cut like cinnamon rolls, set in pan and let them rise for 25ish minutes (not quite double), and then bake.

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