Angel Biscuits Recipes

ANGEL BISCUITS

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.

ANGEL BISCUITS

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.

TRISHA YEARWOOD'S ANGEL BISCUITS

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

Steps:

• 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 10-inch skillet, place remaining biscuits 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.

ANGEL BISCUITS

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.

AIRY ANGEL BISCUITS

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

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

Steps:

• 1. Preheat the oven to 400° F.
• 2. Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.
• 3. Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds. Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll, and cut as before.
• 4. Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.

ANGEL BISCUITS II

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.

FLAKY ANGEL BISCUITS

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.

ANGEL YEAST BISCUITS

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.

GRANDMA'S ANGEL BISCUITS

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.

ANGEL BISCUITS

Steps:

• Dissolve the yeast and a pinch of sugar in the warm water. Into a large bowl sift the baking soda, baking powder, salt, and the remainder of the sugar, with 6 cups of the flour. Cut the shortening into the dry ingredients with two forks, a pastry cutter, or your fingers until the size of garden peas. Add the yeast mixture to the buttermilk and stir into the flour mixture until all the flour is barely moistened to make a sticky dough. Cover with plastic wrap and refrigerate overnight or up to a week before using.
• When ready to cook, preheat the oven to 425°F.
• Place about 1 cup additional flour on the work surface. Place the sticky dough on top of the flour and sprinkle with more flour. Pat out into a round 1/3 inch thick and then fold over to a height of 2/3 inch. Using a 2 1/2-inch biscuit cutter, cut out the biscuits. If you desire a 1 1/2-inch round, make the dough thinner-a total of 1/2 inch. Place the biscuits, their sides touching, on the baking sheet. Bake 10 to 12 minutes, until lightly tinged with brown.
• The biscuits can be kept frozen up to 3 months.