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Southern Living At Home Recipes - Yahoo Recipe Search
Food52Hello from seulfood, where the portions are singular, and the options are multiple! I started my namesake blog out of a general frustration of having to cook really big batch recipes as an individual who's lived by herself for the most part of her 20's. Two things that really pained me about following phenomenal recipes I'd see online were that they'd all serve a minimum of 4 helpings (hello, excess), making them hard to scale *down*, and that not-so-great appliances in rental units meant that most of my time, effort, and the food would go waste. That was the inspiration behind seulfood, where "seul" is the French word for single, solo, or individual. I like to think of my blog as the new age home chef's solution to minimizing food wastage and maximizing the variety that you as an individual can put on your plate, and eventually on your palette. So come check out seulfood on the internet, where I mostly help you set a table for one, and sometimes, for a friend or two ;) This recipe specifically needs a bit of context: If you've ever lived in the northeastern cities of the USA (city of brotherly love, anyone?), you, like me, probably have a favorite halal food truck, and will go to all lengths to argue how your choice is the best (duh). If you've ever lived in Southern California, you, like me, have a favorite brunch spot and will ensure you drop everything to make a weekend reservation weeell ahead of time (also, duh). So I combined both my loves to make a one-pot brunch recipe that you don't need a crowd, patience, or a reservation to enjoy. It's you and your weekend at the cafe you call home. __________________ *https://www.seulfood.com/ *https://www.instagram.com/seulfood_/YummlyThis recipe comes from the Southern Living at Home cookbook. These cookies come out of the oven soft, but they become perfectly crispy as they cool!EpicuriousI remember exactly when I first encountered these celestial biscuits. It was in the early 1970s as I prowled the South in search of great grassroots cooks to feature in a new series I was writing for _Family Circle_ magazine. Through country home demonstration agents, I obtained the names of local women who'd won prizes at the county and state fairs. I then interviewed two or three of them in each area before choosing my subject. And all, it seemed, couldn't stop talking about "this fantastic new biscuit recipe" that was all the rage—something called Angel Biscuits. The local cookbooks I perused also featured Angel Biscuits, often two or three versions of them in a single volume. Later, when I began researching my _American Century Cookbook_, I vowed to learn the origin of these feathery biscuits. My friend Jeanne Voltz, for years the _Women's Day_ food editor, thought that Angel Biscuits descended from an old Alabama recipe called Riz Biscuits, which she remembered from her childhood. Helen Moore, a freelance food columnist living near Charlotte, North Carolina, told me that a home economics professor of hers at Winthrop College in South Carolina had given her the Angel Biscuits recipe back in the 1950s. "I remember her saying, 'I've got a wonderful new biscuit recipe. It's got yeast in it.'" Others I've queried insist that Angel Biscuits were created at one of the fine southern flour millers; some say at White Lily, others at Martha White (and both are old Nashville companies). In addition to the soft flour used to make them, Angel Biscuits owe their airiness to three leavenings: yeast, baking powder, and baking soda. Small wonder they're also called "bride's biscuits." They are virtually foolproof.
