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Angel Biscuits

Even though there is yeast in this dough, it is also leavened with baking powder/soda and does not have to rise before baking The dough may also be stored in the refrigerator for several days before rolling out and shaping.

1 package dry yeast
5 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 t salt
3/4 cup shortening
2 cups buttermilk
melted butter, for dipping (optional)

Preheat oven to 400 F. Proof yeast by dissolving in 2 Tablespoons warm water. (If it doesn’t bubble a bit after a few minutes, your yeast is dead.)

Stir together dry ingredients. Cut in shortening. Stir yeast into buttermilk, add add to the cut together mixture.

Knead well. Turn out on a lightly floured board and roll out about 1/4″ thick. Cut with biscuit cutter and bake as biscuits. Or, dip in melted butter and fold over to make pocketbook rolls.

Bake 400 F for 15 minutes, until lightly golden.

I made this gluten-free quick bread for a brunch several weeks ago, and now I’ve finally found the time to write it up. This is my first foray into gluten-free baking, and it turned out surprisingly well. It seemed like a good breakfast bread alternative for those who for one reason or another have to stay clear of gluten. I can (and do!) eat as much flour as I want, but I really enjoyed this bread, too. It’s healthier than most breakfast breads since most of the sweetener comes from the fruit, with just a little bit of honey. And the nuts, while adding wonderful flavor, also mean that it will stick with you better than the normal carbohydrate only quick bread. It’s a winner all around!

Gluten-Free Raspberry Tea Bread

adapted from Straight into Bed Cakefree and Dried

1 ripe banana
6 T butter
2 t almond butter (or other nut butter)
2 t honey
juice of half a lemon
1 t lemon zest
2 t cream of tartar
8 oz almond meal (or other nut meal)
3 eggs
1 t baking soda
small handful of raisins
a couple handfuls fresh raspberries

Line a loaf pan with parchment paper and grease lightly. Preheat oven to 350 F.

In a mixer, combine banana, butter, almond butter, honey, cream of tartar, lemon zest and lemon juice until light and fluffy. Beat in 1 T almond meal and then one egg. Continue alternating almond meal and eggs until all eggs are beaten in. Stir in remaining almond meal, baking soda, and raisins.

Spoon a third of the batter into the loaf pan. Top with half the raspberries. Spoon another third of the batter on top, and top with the remaining raspberries. Spread the remaining batter on top.

Bake for about an hour, until golden brown on top, firm, and a toothpick comes out somewhat clean. Allow to cool for 10 or 15 minutes, then use the paper to remove from the pan. Let cool the rest of the way on a wire rack.