Monkey Bread (small version)

Happy Labor Day!  I'm enjoying some leftover Monkey Bread from my brunch last weekend.

Angel Biscuits

 

 Won't you join me for either some angel biscuits or date and nut bread today for tea time?  I have to admit that date and nut bread is probably my all-time favorite quick bread, and I've been making the same recipe since I was in high school.  You can find that recipe here.

 

This darling coaster came from my friend Stephanie at  Enchanting Rose.  Isn't it the cutest thing?  Stephanie is so talented and she recently shared the tutorial on her blog on how to make them.  

 

This darling teapot was sent to me from my sister.  Don't you love the detail on this strawberry design?  The sweet angel was given to me from my daughter for my birthday.  Isn't she perfect for residing over the angel biscuits?

 

 The teacup is Strawberry Fair from Johnson Brothers.  I do love red transferware!

OH MY WORD! These biscuits are certainly angelic and live up to their name. Another name for them is Bride's Biscuits, supposedly because they're easy enough for a new bride to make. They have a slight yeasty  taste and are a perfect combination of a roll and a biscuit.  My favorite part of all is that you can freeze the unbaked biscuits, pop them in the oven and you have fresh, hot biscuits when needed.  Please give this King Arthur Flour recipe a try.  I don't think you'll be disappointed

• 2 1/2 cups flour
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/4 cup shortening
• 1/4 cup cold butter, cut into pats
• 1 cup room-temperature milk (I took the chill off by placing in the microwave for about  30 seconds)
• 2 tablespoons melted butter, for brushing on top

Directions

1) Whisk together the flour, yeast, sugar, salt, and baking powder.

2) Add the shortening, mixing till evenly crumbly.

3) Add the butter, mixing till roughly combined. Pea-sized bits of butter can remain.

4) Add the milk, mixing till just combined. The dough will be quite wet.

5) Transfer the dough to a well-floured work surface, and quickly and gently pat it into a 7" diameter, 1"-thick circle.

6) Use a 2" round biscuit cutter to cut 16 biscuits. (My cutter is bigger, therefore, I didn't get as many biscuits). Place them close together on a lightly floured or parchment-lined tray or baking sheet. Cover with lightly greased plastic wrap or the cover of your choice, and allow the biscuits to rest at room temperature for 1 hour.

7) After an hour, cover the biscuits with plastic wrap, and place the pan in the freezer for at least 1 hour. Overnight is fine. Alternatively, biscuits can be frozen up to 2 months.

8) When ready to bake, preheat the oven to 400°F.

9) Remove the biscuits form the freezer, remove the plastic, and space them on a lightly greased or parchment-lined baking sheet.

10) Bake the biscuits for 16 to 18 minutes, till they're golden brown.

11) Remove from the oven, and brush with melted butter, if desired.

Yield: 16 biscuits.

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Thank you for your visit!  xo