Angel Cream Biscuits Recipe 455

ANGEL CREAM BISCUITS

Steps:

• Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick mix and half-and-half until dough forms.
• Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed.
• Heat oven to 425°F. Bake 6 to 8 minutes or until golden brown. Serve warm.

ANGEL CREAM BISCUITS

Steps:

• Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick™ mix and half-and-half until dough forms.
• Turn dough onto surface generously dusted with Bisquick™ mix; gently roll in Bisquick™ mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick™ mix. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed.
• Heat oven to 425°F. Bake 6 to 8 minutes or until golden brown. Serve warm.

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 CREAM BISCUITS RECIPE - (4.5/5)

Steps:

• Heat oven to 450 degrees. In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.) Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Pat dough to 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

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:

• 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.

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.

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.

BISQUICK ANGEL CREAM BISCUITS

Steps:

• Dissolve yeast in warm water. Stir in sugar. Mix in baking mix and skim milk until soft dough forms. Shape into a ball and knead 10 times. Roll out 1/2-inch thick and cut into 24 small biscuits. Spray baking with nonstick vegetable spray. Place biscuits on baking sheet. Let rise 30 minutes or until soft and puffed. Bake at 425 minutes until golden brown. Makes 24 tiny biscuits. Recipe by: Bisquick Best Recipes, p. 15 Posted to KitMailbox Digest by [email protected] on Aug 03, 1997