At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make biscuits, you can make a whole range of different biscuits using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more. Our founder Rosalind tasted Angel Biscuits for the first time in Arizona many years ago. She said “The texture is between a scone, a soda bread (made with buttermilk) and a sort of croissant. They are flaky and very buttery, folded only twice and with added yeast. I searched until I found a recipe that I liked and have made them ever since. Best thing about them is that they can be mixed the day before being needed then formed and baked the following day.”
We hope you will give them a try and add them to your collection of simple lockdown recipes.
300g/12 ozs white flour
100g/4 ozs butter
1½ teaspoons dried yeast
250ml/8ozs/1 cup buttermilk
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
a little additional milk or buttermilk
1. Place all the dry ingredients in a bowl ie all ingredients except the butter and buttermilk.
2. Place the butter, cut into cubes into the bowl too.
3. Rub together until it resembles coarse crumbs
4. Combine the buttermilk with the dry ingredients to make a soft dough and knead lightly.
Add a little milk if the dough is too dry.
5. Cover and refrigerate for a minimum of 1 hour to 2 days
6. Remove from refrigerator and knead lightly to activate the yeast. Roll and fold twice.
7. Roll out to approximately ½“/1.25cm thick and cut with 2½“/6cm cutters.
8. Place on baking sheet 1″/2.5cm apart.
9. Bake in oven 230ºC/450ºF (Gas mark 8) for twelve to fifteen minutes or until golden
10. Eat whilst warm with lashings of butter and good jam.
The mixture keeps in the fridge for a few days if you would like to make in advance.
Cooking during Covid-19
We have a wealth of experience to share in these unprecedented times if you need help cooking during Coronavirus. We’ll be giving you tips and recipes on using store cupboard ingredients, preserving, pickling & above all making the most of your valuable ingredients & not wasting food. PLEASE let us have YOUR questions and SHARE on Facebook or Instagram what you’ve been cooking & our founder Rosalind will be able to get back to you with answers so we can all learn from each other.