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That’s the name Hass picked for me virtually from the moment we reconnected. I was thinking wow. How very…inaccurate? I like to think I’m an all around good girl, but angel is a bit extreme. I’m sarcastic, a control freak and I have a bit of a hot temper when provoked. And those are some of my GOOD qualities. So I was certain this nickname would surely disappear as quickly as it came about.

Not so. I’ve been Hass’ angel with all of my imperfections for many years now and he hasn’t wavered. He’s a man of his word and has kept every promise he has ever made to me.

The least I can do is keep my promise to keep him well fed. I’m good like that. 😉


The weather lately has been so cold, wet and dreary, I have wanted to do nothing except stay in my PJs all day and watch Christmas movies. “You’ll shoot your eye out kid!” Remember last week’s leg lamp photo? Yeah. On the flip side, I love cold, wet and dreary day foods. I’m right in my element with spicy chilis, huge pots of warm soups and chowders, and Hass’ personal favorite, home baked breads and biscuits, like these Angel Biscuits.

Baking bread is one of my favorite things to do. Not only is it delicious, and so different from store bought, but the house smells heavenly while it bakes. Good thing Hass and his his youngest son Kris both run because those boys can put away some home baked bread; two full loaves and 24 biscuits to be exact. But who’s counting? They love to dip the bread in flavored oils, top with gravy, or just eat it plain. I’ve said it before, they can eat as much as I can cook and bread and biscuits are on the top of the list.


Angel Biscuits are my personal favorite. They’re light and fluffy and worth the extra 30 minutes to allow the quick rise. They’re also more appropriately named as they are perfectly heavenly. On second thought, maybe I was appropriately named. 😉 Enjoy!


Angel Cream Biscuits


  • 2 cups all-purpose flour, 10 ounces
  • 2 1/4 teaspoons rapid rise or instant yeast
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • 1 tablespoon melted butter

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Heat oven to 400°. Line a baking pan with a silicone baking mat, parchment paper, or spray with baking spray. In a mixing bowl, combine the flour, yeast, baking powder, sugar, and salt. Mix well with a whisk to blend ingredients thoroughly. Make a well in the center of the dry ingredients and add the heavy cream. With a fork, mix until all ingredients are moistened. Turn out onto a floured board and knead 3 or 4 times to form a soft cohesive dough. Pat into a circle about 1/2 to 3/4 inch thick and cut out with 2-inch biscuit cutters. Arrange on the baking sheet and let rise for 30 minutes in a warm place Brush tops lightly with melted butter. Bake for 15 to 20 minutes, until lightly browned. If desired, brush with more melted butter while they’re hot. Makes 10 to 12 angel biscuits.

*This recipe was handed down from mama. It’s a widely used recipe and although we did not create this recipe, I am not sure of it’s origins.*


I like homemade biscuits. Bon appetit y’all!