HELOISE: Angel Biscuit recipe is back

Dear Heloise: Can you please reprint your Heloise’s Angel Biscuit recipe? The biscuits are delicious, and I want to make them. Thanks!

A Reader, via e-mail

The Heloise Angel Biscuits are a longtime reader favorite and came from my mother’s newspaper column in the early 1960s. The dough can be kept for up to three days in a covered bowl or container in the fridge. This is what you will need:

1 package dry yeast

1/4 cup warm water

2 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/8 cup sugar

1/2 cup shortening

1 cup buttermilk

Dissolve the yeast in the warm water and set aside. Mix the dry ingredients together in the order given, cutting in the shortening as you normally do for biscuits and pie dough. Stir in the buttermilk and the yeast mixture, and blend thoroughly. The dough is ready to refrigerate. When you want to bake the biscuits, turn the dough out onto a floured board and knead lightly. Roll out, cut with a biscuit cutter and place the biscuits on a greased pan an inch or so apart.

Let the dough rise slightly before baking in a 400-degree oven for about 12-15 minutes.

Heloise

Dear Heloise: I have a hint for saving money in your grocer’s meat department. Don’t pay the high prices for boneless butterfly pork chops. Instead, buy a boneless pork half loin for about half the price of the chops.

Cut off the one solid layer of fat on the bottom. You have a perfect piece of pork, ready to be sliced into desired thicknesses. You can butterfly the slices or leave as boneless chops.

Rebecca, Jackson, Miss.

Dear Heloise: To be organized, save space and be neater, the following is a good hint for the refrigerator and freezer: Use square glass and plastic containers instead of round ones. They stack perfectly.

Cynthia T. in Florida

Dear Heloise: Here is a way that you can cut an onion with no tears! At the top of the onion (the little hairs on top), slice around the top, through the first layer or two. Do not cut the top off. Next, slice from the top to the bottom of the onion, just the first layer or two, and skin it. Slice the bottom of the onion off, but don’t cut the top off.

Bob, via e-mail

This is an interesting hint that in theory should help, but when I tested it, I couldn’t tell much difference. It’s worth a try, though.

Heloise

Dear Heloise: I have found an easy solution to all those toaster bread crumbs that fall on the counter and floor. I have a small tray that the toaster sits on — no more mess.

Deb S., Omaha, Neb.

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