Biscuits have been a life-long love of mine. In high school I came in second in a state 4-H bread baking competition with my biscuits. Biscuits are serious items in this home! When my girls were young I made a whopping batch of whole wheat sourdough biscuits almost every weekend. Leftovers became morning toast and school lunch sandwiches. They were delish, but they were not the baking powder biscuits I had perfected in all those growing up years.
Every now and then I would make a batch of those less-than-healthy wonderful biscuits. When we moved to the mountains, 3000 feet higher than I had ever lived, the recipe no longer worked. I switched to Angel Biscuits. Those angels like the altitude. Still not healthy, but so yummy! Put out a bowl of mountain blackberry jam beside a pan of hot biscuits and we were in heaven, for sure!
Slowly, I’ve converted the Angel recipe to more fit our diet specs. Each time I made them, I pushed the envelope a bit closer to the edge. Now the fat and the flour have been totally re-done. No one has turned up their nose. The grandsons have not even noticed.
The texture is much more crumbly than the original Angel biscuits, but the flavor is actually more interesting. The formed biscuits need more time to rise before being baked and they do not rise as much as the originals. I assume this is because the flour is 100% spelt. The gluten in spelt is different than that in regular wheat flour. Gluten is what assists in the rising.
The original recipe calls for 1 cup of shortening. I have substituted butter, coconut oil, and palm shortening, each at different times. The palm shortening gives the best texture while the butter gives the best flavor. Coconut oil and palm shortening must be brought to a soft consistency in a warm environment or you will work way too hard to cut them into the dry ingredients.
So here it is: Born Again Angel Biscuits!
Enjoy these biscuits hot out of the oven with homemade jam or honey and lots of butter.
To warm up leftover biscuits, split them open and fry in butter. Keep a lid on the skillet to heat the bread all the way through. You may like the leftovers even better than the fresh-from-the-oven variety!
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