I’ve been making this rolls for many years now. Thanks to Aunt Carolyn! She taught me how to make this back in 2001 or 2002. I still have her handwritten recipe tucked away in one of my cookbooks. It is one of my all time favourite bread recipes. I always make this for our special church fellowships, and every time it’s served there’s always a lady or two, usually first-time visitors, who’d ask me for the recipe.
AUNT CAROLYN’S ANGEL BISCUITS & CINNAMON ROLLS
6 cups all purpose flour (sometimes I use 2 c wholemeal & 4 c plain flour)
1/2 cup sugar
3 tsp. baking powder
1 tsp. baking soda
1 cup Crisco (Crisco is very American and it’s too costly in the UK so I use butter)
2 cups buttermilk
1/2 cup warm (not hot) water
1/2 tablespoon yeast
Dissolve yeast in warm water. Sprinkle a bit of sugar in this mixture to make sure the yeast is active. Leave for ten minutes. It will begin to bubble and rise.
Place all dry ingredients in large bowl. Cut shortening into dry mix with a pastry blender.
Make a ‘well’ in the flour mixture and add yeast water and buttermilk. Mix thoroughly, adding small amounts of flour as needed until dough is not sticky. Knead the dough adding flour as needed until its smooth (usually a couple of minutes).
Place dough in a Pam sprayed bowl (or oiled bowl) and let rise until double, about 2 hrs. Cover with plastic wrap and place in a warm location. Punch down dough and roll out approx. 1/2 inch thick. Use biscuit cutter to cut out biscuits. Place on cookie sheet and let rise 1 – 2 more hours. The longer they rise, the lighter the biscuits will be.
Place dough in a Pam sprayed bowl (or oiled bowl) and let rise until double, about 2 hrs. Cover with plastic wrap and place in a warm location. Punch down dough and roll out approx. 1/2 inch thick. Use biscuit cutter to cut out biscuits. Place on cookie sheet and let rise 1 – 2 more hours. The longer they rise, the lighter the biscuits will be. Bake at 350 degrees for 10-12 minutes….NO LONGER or the bread will be dry. Makes approx. 2-3 dozen, depending on size of biscuits. Freezes well. Just thaw and heat up in the o.
Aunt Carolyn also taught me how to make Cinnamon Rolls using the same recipe. Simply use a rolling pin to roll out the dough — at least 16 inches by 24 inches and about 1/4 inch thick. Then spread the cinnamon filling (brown sugar, melted butter & cinnamon powder) over the dough, roll the dough up into a long log and slice. Allow it to double rise and bake for 12-15 minutes. I use a glaze made with maple syrup, icing sugar and a little bit of milk. Delicious rolls for breakfast or brunch!