When Angels Weep & Men Rejoice

I can make a biscuit that makes angels weep and men rejoice. Seriously. I even call it Angel Biscuits.

If you use it and like it, send me a $5 Starbucks card, or just your own favorite recipe to share here:

Angel Biscuits:

4 cups of flour

2 tbl. sugar

2 tbl. baking powder

1 pint carton heavy whipping cream, unwhipped. Found in the section by the milk.

1/4 cup milk.

Preheat Oven to 400

Put flour in bowl. Add in sugar and baking powder. Stir together with a fork. When thoroughly mixed, make a well. Add in all liquid ingredients. Stir until all dry parts moistened. Use hands to knead. Put on lightly floured board, roll out till 1/2 thickness. Not too thin. Cut with biscuit cutter.  Makes about 15.

Brush tops with melted butter if you like.

Cook at 375 degrees for about 15-20 minutes or until doubles in size and appears flaky and golden.

Perfect all by themselves or with Kudzu jam.

Put leftovers in ziploc bags and keep in freezer. Can reheat in microwave if you like. Good cold, too, though.

If you use this, take a picture and share it with us.

Blessings from my household to yours.

About Karen Spears Zacharias

Author. Speaker. Journalism Instructor. Four kids. Three dogs. One grandson.

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  • Wanda

    Ok, I will try this.
    Growing up in the South, we always had some crisco and buttermilk in them. But I trust you and will enjoy trying it out!

    • Karen Spears Zacharias

      Yes, I know those biscuits. But these,ohhhsoooeassyy, and yummmyyyy. Good luck.

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  • http://wayiseeit-eleanor.blogspot.com/ Eleanor

    You are my kind of recipe-sharer, even telling me where to find something in the grocery. I’m so domestically challenged that if I don’t know where to find something, I go to the next recipe! Were we separated at birth?

    • Karen Spears Zacharias

      I do believe you are my better looking twin sister. :)

  • http://wayiseeit-eleanor.blogspot.com/ Eleanor

    And I’m gonna need to know where to find the kudzu jam, too.

    • Karen Spears Zacharias

      Lillian has the lowdown on that. She lives in Georgia.

  • Peg Willis

    And today, Lord, I’m thankful for friends who share their very special recipes on fb so I can try them! Amen

  • Lillian

    Karen, it’s kudzu jelly, not jam. Perhaps it is found in other southern states, but I only know about Georgia. The jelly is made from the purple blooms found on the kudzu vines in late summer. The blooms have a strong grape fraqrance. They are boiled and strained. The jelly is made by boiling the strained liquid again with sugar and Certo or SureGel. Usually made only in August, the fragrant blooms are easy to locate since there are acres of kudzu along country roads all over Georgia. I have a friend that makes the jelly and sells it at the Christmas bazaar at a church not far from my home.

    • Karen Spears Zacharias

      Lillian: It arrived at the house today. I’m really looking forward to making some biscuits and using it. Thank you so very much. Very kind of you.

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  • Debbie

    This is the first time I have ever realised that what you call a biscuit we call a scone. I have known for a long time that what you call a cookie we call a biscuit. Scones are delcious with strawberry or apricot jam(jelly)and whipped cream. Pumpkin ones are cool though I don’t likey very much.

    • Karen Spears Zacharias

      Debbie: I’m with you. I don’t much care for pumpkin scones either although my sis loves them. And this biscuit recipe is more like a scone because of the sugar added. Some people cut the sugar out.

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  • http://wandastricklinrobertson.blogspot.com Wanda

    I love these; some people think I have slaved all day making rolls. I made some a few days ago and had some dough left over. I rolled it into a rectangle, covered it with some cooked sausage and shredded cheddar, rolled it up and cut into 1/2 pieces, baked ’til done. BIG HIT at my book club meeting!

    • Karen Spears Zacharias

      Love that idea! I can see why they’d be a big hit with book club.

  • http://www.theUprisingTulsa.org RIchard Jones

    Now, them’s some good lookin’ biscuits! (he says with mouth watering)

  • John in PDX

    This is really funny – there are no Starbucks cards that start at $5.00. Karen – send me your address. Tim and I can talk about #10 (constitution wise for awhile). In the meantime I will send you a coffee card. Thank you for the recipe. You will get a picture.
    Gary and AF:
    Ballad of the Tempast -James T. Fields
    Have a great Thanksgiving to all.
    Regards,
    John

  • Eddie Dease

    I have a question about kneading. Last and only time I tried to make biscuits, they turned out flat and hard as a rock. Do you “knead” them just until everything is mixed or do you really work the stuff. I have not had a homemade biscuit since god’s dog was a pup, but I would love a couple, so I might give this a try if you will tell me about the kneading process. I know,I know,it is just a guy thing…. I am challenged in the kitchen.

    • Karen Spears Zacharias

      Eddie: No it’s a great question. This isn’t like kneading bread. I knead these lightly, just until I have a doughy lump. Then roll it out on a lightly floured surface. Too much kneading will make these biscuits hard. Go lightly, my friend. Go lightly.Let me know if you enjoy them. Happy Thanksgiving to you and Miz Judy.


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