ANGEL BISCUITS II
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
- On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
- Bake in preheated oven for 10 to 12 minutes, or until browned.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 22.7 g, Cholesterol 0.8 mg, Fat 6.9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 329.4 mg, Sugar 2.6 g
ANGEL BISCUIT ROLLS
- Dissolve yeast in warm water.
- Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
- Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter.
- Bake at 400 degrees F (205 degrees C) for 15-20 minutes.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 23.2 g, Cholesterol 3.4 mg, Fat 9.9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 287.7 mg, Sugar 3.1 g
Delight family and friends with these soft, tender yeast rolls that are done in a jiffy, thanks to quick-rise yeast. My family especially likes them with sausage gravy. -Debbie Graber, Eureka, Nevada
Provided by Taste of Home
Yield 14 rolls.
Number Of Ingredients 10
- Preheat oven to 400°. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. In a small saucepan, heat the buttermilk, oil and water to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet. , Bake until golden brown, 15-18 minutes. Brush tops with butter. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 184 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 303mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
I first received a sample of these light, wonderful angel biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They're perfect with sausage gravy, too! -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Yield 2-1/2 dozen.
Number Of Ingredients 10
- In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside. , In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture. , Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until almost doubled, about 1 hour., Bake at 450° for 8-10 minutes or until golden brown. Lightly brush tops with melted butter. Serve warm.
Nutrition Facts : Calories 150 calories, Fat 7g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle yeast over water; let stand until creamy looking, about 5 minutes.
- In a medium bowl, combine 1 cup flour mixture, yeast mixture, melted butter, and 1 cup buttermilk; stir to combine. Add remaining flour mixture and buttermilk alternately, stirring between additions. When a sticky dough forms, cover with plastic wrap, and refrigerate for 2 hours.
- Preheat oven to 450 degrees. Remove dough from refrigerator, and turn out onto a lightly floured work surface. Knead a few times; roll to a 1/2-inch thickness. Cut out with a 2 1/4-inch round biscuit or cookie cutter; place on baking sheet about 1 inch apart. Bake until golden on top and done in the middle, 12 to 15 minutes. Remove from oven; transfer to a wire rack to cool. Serve warm.
AIRY ANGEL BISCUITS
Yeast makes these biscuits light and airy. Add a smear of Brooke's Mustard Dip and a slice of country ham for a delicious breakfast sandwich.
Provided by Martha Stewart
Yield Makes forty-eight 1 1/2-inch biscuits
Number Of Ingredients 11
- Preheat the oven to 450 degrees. Butter a baking sheet or line it with parchment paper and set aside.
- Dissolve the yeast in the warm water and let stand until foamy, about 5 to 10 minutes.
- Sift the flour, baking powder, baking soda, sugar, and salt together into a large bowl. Transfer half of the dry ingredients to the bowl of a food processor and cut in the cold butter, pulsing, until the mixture resembles coarse meal, with some larger pieces of butter still remaining. Transfer the mixture back to the bowl with the dry ingredients and mix to combine. Make a well in the center of the bowl and add the yeast mixture and buttermilk. Stir until a dough forms and turn out onto a floured board. Kneed until the dough is smooth and no longer sticky, about 5 minutes.
- Roll out the dough to a thickness of 1/2 inch, and cut out 1 1/2-inch rounds with a biscuit cutter. Set the biscuits 2 inches apart on the baking sheet, brush the tops with melted butter, and bake until lightly golden (they should not brown), 10 to 12 minutes.
Light, flaky and divine, there's a reason we call these biscuits angelic. This classic homemade angel biscuit recipe uses not one, but three types of leavening agents including yeast, baking powder and baking soda, resulting in the fluffiest biscuits imaginable. Whether you enjoy them for breakfast with a spoonful of jam or serve them as a side at the dinner table, these simple buns can go from kitchen to table in under an hour, making them an easy addition to any meal. To give these homemade angel biscuits their heavenly glow, brush them with melted butter the moment they come out of the oven.
Provided by Betty Crocker Kitchens
Categories Side Dish
Number Of Ingredients 10
- Heat oven to 400°. Dissolve yeast in warm water; set aside.
- Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
- Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
- Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.
Nutrition Facts : Calories 145, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Biscuit, Sodium 180 mg
TEXAS ANGEL BISCUITS - OAMC - DROP OR ROLL OUT
Great flaky biscuits that go great with gravy, soups, stews etc... Just mix them up, toss 'em in the fridge and take out what you need when you are ready. No need to wait for them to rise. These biscuits are really easy and really good! Recipe from Burton's Cotton Gin Cookbook as posted by Miss Boehnemann whose family is KNOWN for their cooking.
Provided by Mamas Kitchen Hope
Categories Yeast Breads
Yield 48 serving(s)
Number Of Ingredients 9
- Dissolve yeast in warm water. Mix all dry ingredients (cut in shortening here) and combine with liquids.
- Place in refrigerator until ready to use. Stores up to two weeks.
- When ready to make: Take out the amount you want to use and leave the rest in the refrigerator.
- Roll out and shape into biscuits on a lightly floured surface or drop by the spoonful onto a lightly greased baking sheet. (Add some more flour here if needed).
- Bake at 375 for about 20 minutes or until browned on top.
- Serve warm.
- Amount of servings depends on the size of your biscuits. I usually get about 4 dozen from this.
Nutrition Facts : Calories 70.3, Fat 2.4, SaturatedFat 0.6, Cholesterol 0.4, Sodium 102.9, Carbohydrate 10.6, Fiber 0.4, Sugar 1.6, Protein 1.6
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ANGEL BISCUITS (DINNER ROLL MEETS BISCUIT) | MOM ON …
5/5 (5)Calories 264 per servingCategory Bread, Side Dish
- Cut in the butter and shortening using a pastry knife or work it in with your hands just until pea sized pieces of butter remain.
- Transfer the dough to a well floured surface and pat it out into a square that's about 1 inch thick. Fold the square in half and pat it out again. Rotate the dough and fold in half again and pat out again until 1 inch thick.
ANGEL BISCUITS RECIPE | SOUTHERN LIVING
5/5 (6)Total Time 2 hrs 50 mins
- Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.
- Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.
- Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a ½-inch-thick circle, and fold in half; repeat. Gently roll to 1⁄2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 12-inch skillet, place remaining biscuits in a 10-inch skillet or on a baking sheet.) Brush biscuits with 2 Tbsp. of the melted butter.
- Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.
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Top Asked Questions
What is the recipe for Angel biscuits?This delicious angel biscuits recipe is from the November 2001 issue of Martha Stewart Living. These light as air biscuits will go fast, trust us. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle yeast over water; let stand until creamy looking, about 5 minutes.
What are Angel biscuits made out of?Light, flaky and divine, there’s a reason we call these biscuits angelic. This classic homemade angel biscuit recipe uses not one, but three types of leavening agents including yeast, baking powder and baking soda, resulting in the fluffiest biscuits imaginable.
How do you roll biscuits without getting pin or hands?Gently roll adding flour as needed to avoid getting pin or hands all doughy but without overdrying. Dough should be very soft and pliable. Cut with round cutter or shape into 1/2 inch thick biscuits. Place barely touching but make sure they touch. Dough will not spread out if you add the extra flour and make sure they touch.
How to bake biscuits with yeast and sugar?Dissolve yeast in warm water. Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter. Bake at 400 degrees F (205 degrees C) for 15-20 minutes.