Wednesday, July 23, 2008
Because I Have No Xanax
Well, here I am in hour I-don't-even-know of one of the worst anxiety phases of my entire life and it's so bad that I am rethinking my trip to the island. Listen- I can't even bring myself to call the guy to set up the ride for the bay-crossing!
However, I am proceeding as if I were going; I am trying to fake this until I make this and then hope that the magic of an island cures me.
In the meantime, I am going to write out the recipe for angel biscuits because what in the world is as soothing as contemplating biscuits?
These biscuits are fussier than my normal biscuits. However, they are the very best biscuits I have ever personally made or eaten. The recipe was given to me by my husband's Aunt Ann who is a good Christian Southern woman and who died once at church on an Easter morning and was revived and risen and is living to this day in Nashville where I feel certain she is still making these biscuits.
Need I say more?
I don't think so.
Except for this- if there is someone you have set your hat for and they seem not to be sure of their feelings for you, make them these biscuits.
Things will soon be going your way and love will abound.
4 cups self-rising flour
3 Tbsp. sugar
1/2 Tsp. soda
1 cup Crisco (I like butter flavored)
1 cup self-rising flour (this is not a typo)
2 cups buttermilk
1 pkg. dry yeast dissolved in 1/2 cup warm water
Sift flour, sugar, and soda. Cut in shortening until texture of cornmeal. Mix the 1 cup of flour, 2 cups of milk and yeast in the water in a separate bowl. Add this mixture to the dry ingredients and mix well. Place in a greased, covered bowl. Keep in refrigerator for use as needed. You may keep this for up to a week and use only as much at a time as you want.
Roll out the dough on a floured counter to desired thickness and cut biscuits with a glass of desired biscuit-size that has been dipped in flour. If you want layers, roll them fairly thin, sprinkle with a little flour, fold dough over and roll again. This may be repeated several times. Bake on a greased baking sheet at 425 degrees for approximately 20 minutes or until brown and lovely.
Serve with love, butter, and honey. Or, fig preserves. Recipe follows.
4 pounds of fresh figs
4 cups of sugar
1 cup of water
Wash figs, slice lemon extremely thin and remove all seeds. Combine sugar, water, and lemon in a large pan and bring to a boil and cook for five minutes. Add figs and cook rapidly until the figs are clear. You will know what I mean.
Seal in clean, hot jars with canning lids and bands. Process in boiling water bath for about ten-fifteen minutes. Remove jars and listen for the "pop" which means they have sealed.
Makes 3 pints.