Angel Biscuits I Recipes

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TRISHA YEARWOOD'S ANGEL BISCUITS



Trisha Yearwood's Angel Biscuits image

Provided by Trisha Yearwood

Categories     side-dish

Time 2h5m

Yield 8 to 12 biscuits

Number Of Ingredients 9

5 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
5 tablespoons sugar
1/4 cup warm (90 to 110 degrees F) water
1/2 ounce (2 packages) active dry yeast
1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
2 cups buttermilk

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
  • In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
  • Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
  • Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
  • Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

ANGEL BISCUITS



Angel Biscuits image

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

Time 40m

Yield 15

Number Of Ingredients 10

1 package regular or quick active dry yeast (2 1/4 teaspoons)
2 tablespoons warm water (105° to 115°)
2 1/2 cups Gold Medal™ all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
About 1 cup buttermilk
Butter or margarine at room temperature, if desired

Steps:

  • 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

AIRY ANGEL BISCUITS



Airy Angel Biscuits image

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

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes forty-eight 1 1/2-inch biscuits

Number Of Ingredients 11

2 packages active dry yeast
1/4 cup warm water (100 to 110 degrees)
5 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon baking soda
2 1/2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus 1/2 cup (1 stick) butter, melted and cooled, for brushing
2 cups buttermilk
Country ham, for serving
Brooke's Mustard Dip, for serving

Steps:

  • 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.

ANGEL BISCUITS



Angel Biscuits image

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

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm buttermilk (110° to 115°)
5 to 5-1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup shortening
Melted butter

Steps:

  • 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.

ANGEL BISCUITS



Angel Biscuits image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 dozen

Number Of Ingredients 9

6 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
1 teaspoon baking soda
1 tablespoon baking powder
1 1/2 teaspoons coarse salt
1 package (1/4 ounce) active dry yeast (1 scant tablespoon)
1/4 cup warm water
1 cup (2 sticks) unsalted butter, melted and cooled to 115 degrees
2 cups buttermilk, room temperature

Steps:

  • 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.

ANGEL BISCUITS II



Angel Biscuits II image

These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.

Provided by Karin Christian

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h45m

Yield 24

Number Of Ingredients 9

1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
¾ cup shortening

Steps:

  • 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 YEAST BISCUITS



Angel Yeast Biscuits image

These versatile yeast biscuits are so light, they almost melt in your mouth. They can be served with a sweet topping like jelly or a savory scoop of sausage gravy.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon sugar
3/4 cup warm buttermilk (110° to 115°)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well., Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.

Nutrition Facts :

ANGEL BISCUITS



Angel Biscuits image

Make and share this Angel Biscuits recipe from Food.com.

Provided by Audrey M

Categories     Quick Breads

Time 17m

Yield 6 serving(s)

Number Of Ingredients 3

1 cup self-rising flour
1/2 cup skim milk
2 tablespoons reduced-fat mayonnaise

Steps:

  • Preheat oven to 400 degrees.
  • Mix ingredients together.
  • Spray 6 muffin tins with nonstick cooking spray and fill with batter.
  • Bake for 12 minutes or until golden brown.

Nutrition Facts : Calories 98.9, Fat 1.9, SaturatedFat 0.3, Cholesterol 2.2, Sodium 316.5, Carbohydrate 17, Fiber 0.6, Sugar 0.3, Protein 2.9

GRANDMA'S ANGEL BISCUITS



Grandma's Angel Biscuits image

My grandma's recipe - grandmas are always the best cooks :) Tried it a couple of years ago for in-laws thanksgiving - bit hit. I'm actually not sure on the yield and servings...I can't remember.

Provided by Derfette

Categories     Breads

Time 2h8m

Yield 24 biscuits, 12 serving(s)

Number Of Ingredients 10

2 (1/4 ounce) packages active dry yeast
1/4 cup warm water (110-115 degrees)
2 cups warm buttermilk (110-115 degrees)
5 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup shortening
melted butter or margarine

Steps:

  • Dissolve yeast in warm water, let stand 5 minutes.
  • Stir in buttermilk, set aside.
  • In large bowl, mix flour, sugar, baking powder, baking soda and salt.
  • Cut in shortening with pastry blender until resembles a coarse meal.
  • Stir in liquid mix from steps 1 & 2.
  • Turn out on a lightly floured surface and knead 3-4 times.
  • Roll to 1/2 inch thickness, cut with biscuit cutter.
  • Place on lightly greased baking sheet, cover and let rise in warm place 1.5 hours.
  • Bake at 450 degrees 8-10 minutes.
  • Brush tops with melted butter.

Nutrition Facts : Calories 382.8, Fat 18, SaturatedFat 4.6, Cholesterol 1.6, Sodium 821.7, Carbohydrate 48, Fiber 1.7, Sugar 7.6, Protein 7.2

ANGEL BISCUITS



Angel Biscuits image

Provided by Florence Fabricant

Categories     breakfast, dessert

Time 2h30m

Yield 3 dozen

Number Of Ingredients 9

1 package active dry yeast
1 1/2 cups buttermilk
4 cups all-purpose flour, and more for kneading and rolling
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup vegetable shortening, chilled
2 tablespoons melted salted butter

Steps:

  • Dissolve the yeast in 1/4 cup lukewarm water (about 105 degrees) in a one-quart bowl, and set aside.
  • Place the buttermilk in a small saucepan, and heat, stirring constantly, over low heat 4 to 5 minutes, until just lukewarm. Stir into the yeast mixture, and set aside.
  • In a large bowl, sift 4 cups flour with the baking soda, baking powder, salt and sugar. Add the shortening. Using two knives, a pastry blender or your fingertips, cut in the shortening until the mixture resembles cornmeal. Alternatively, the dry ingredients can be sifted into a food processor, the shortening cut in by pulsing, and the mixture transferred to a large bowl.
  • Gradually add the buttermilk mixture to the dry ingredients, stirring constantly, to form a soft dough. Sprinkle the dough with a little more flour, form it into a ball and knead it lightly in the bowl about 2 minutes, until it is fairly smooth. Roll it on a lightly floured surface into a circle about 1/2 inch thick. Cut into 2 1/2-inch rounds with a biscuit cutter or a glass. The scraps can be lightly kneaded together, rolled and cut.
  • Place the biscuits at least 1 inch apart on two large ungreased baking sheets. Brush the tops with melted butter. Cover with a cloth, and set aside to rise until doubled, about 1 1/2 hours.
  • Preheat oven to 425 degrees. Adjust oven rack to the lower third.
  • Bake the biscuits, one sheet at a time, 10 to 12 minutes, until golden brown. Remove immediately from the baking sheet, and serve while still hot.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 70 milligrams, Sugar 1 gram, TransFat 1 gram

FLAKY ANGEL BISCUITS



Flaky Angel Biscuits image

These yeast biscuits do not have to rise. I got this recipe from my wonderful mother-in-law many years ago. I wish she was still here to enjoy them with me.

Provided by Darlene Summers

Categories     Yeast Breads

Time 25m

Yield 24 biscuits, 24 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) package yeast
2 tablespoons lukewarm water
5 cups self-rising flour
1 teaspoon baking soda
3 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
1 cup shortening
2 cups buttermilk

Steps:

  • Dissolve yeast in lukewarm water.
  • Into a large bowl, sift flour with other dry ingredients.
  • Cut in shortening.
  • Add Buttermilk.
  • Then add yeast mixture.
  • Stir until all flour is dampened.
  • Knead on floured board a minute or two.
  • Roll out to desired thickness and cut with biscuit cutter.
  • Bake at 400° for about 12 to 15 minutes or till lightly browned.
  • This dough may be placed in the refrigerator after mixing and used as needed for a couple of weeks.
  • Biscuits do not have to rise before baking.

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From creationsbykara.com


ANGEL BISCUITS RECIPE - MASHED
2022-03-16 Place the yeast and sugar in a small bowl. Pour in ¼ cup of warm (not hot) water. Stir until foamy, then let sit for 5 minutes. Meanwhile, grate 12 tablespoons of frozen butter on a box grater. Melt the remaining 2 tablespoons of butter in a small bowl in the microwave.
From mashed.com


ANGEL BISCUITS RECIPE - SCOTT HOWELL | FOOD & WINE
Instructions Checklist. Step 1. In a small bowl, dissolve the yeast and the pinch of sugar in the lukewarm water and let stand for 5 minutes, or until foamy. Meanwhile, in a large bowl, mix the ...
From foodandwine.com


ANGEL BISCUITS - SPICY SOUTHERN KITCHEN
2020-01-05 Instructions. Stir together warm water, yeast, and 1 teaspoon sugar in a small bowl. Let sit 5 minutes. Stir together flour, 1/4 cup sugar, and salt in a large bowl. Cut butter and shortening into the flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture.
From spicysouthernkitchen.com


ANGEL BISCUITS - THE BAKERMAMA
2021-12-22 How to Make Angel Biscuits. First dissolve yeast in warm water. Stir in the buttermilk. Then, in a separate bowl, combine flour, baking powder, soda, sugar and salt. Cut in butter with a pastry cutter or two knives moving in opposite directions. Mix flour mixture with yeast mixture. Then pat or roll dough on a floured surface to ¾-inch thickness.
From thebakermama.com


ANGEL BISCUITS BEST RECIPE FROM-SCRATCH - DIVAS CAN COOK
2020-07-30 In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda, salt. Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs. Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.
From divascancook.com


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