ANGEL BISCUITS
Steps:
- In a large mixing bowl or stand mixer stir together yeast, flour, baking powder, baking soda, salt and sugar. Cut in the butter or shortening until the mixture resembles coarse crumbs.
- Stir in the water and buttermilk until smooth. Turn onto a floured surface and knead a few times. At this point you can roll out and cut the biscuits, or refrigerate the dough in a covered container for 1-3 days.
- Roll out the dough to about ½ inch thick. I usually just use my hands to press the dough out into a square (1/2 inch thick) then I cut the square into 16 pieces. I combine the corner pieces together, to make about 14 even sized biscuits. I find this faster and easier than cutting out with a round biscuits cutter, but either method works great!
- Place cut out biscuits in buttered cast iron pan, or a parchment-lined baking sheet. Brush the tops of the biscuits with melted butter. Cover lightly with plastic wrap and allow to rest for 30 minutes.
- Preheat oven to 425 degrees F. Uncover biscuits and bake for about 13-18 minutes, until golden brown.
Nutrition Facts : Calories 177 kcal, Carbohydrate 20 g, Protein 4 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 355 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EASY ANGEL BISCUITS
Yeast is used as part of the leavening to give these easy angel biscuits the light, airy texture that inspired their name.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- In a medium bowl, sift or whisk together flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle yeast over water, and allow to stand until creamy looking, about 5 minutes.
- In a medium bowl, combine 1 cup of the flour mixture, yeast mixture, melted butter, and 1 cup buttermilk. Stir to combine. Add the remaining flour and buttermilk alternately, stirring between additions. When a sticky dough forms, cover it with plastic wrap, and place in the refrigerator 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, and roll to a 1/2-inch thickness. Cut out with a 2 1/4-inch round biscuit or cookie cutter, and place on baking sheet about 1 inch apart. Bake 12 to 15 minutes or until golden on top and done in middle. Remove from oven; cool on a wire rack. Serve warm.
BILLION DOLLAR BISCUITS (EASY ANGEL BISCUITS)
These are very light and buttery
Provided by mbwatson
Categories Bread
Time 30m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Stir together Bisquick, soda, sour cream, and salt in large bowl. Dough may be sticky. Pour melted butter evenly into baking dish. Drop dough by small scoops onto the butter. Bake 11-13 minutes or until golden (watch the bottoms of the biscuits - the tops may not get very golden). Let cool 10-15 minutes, or until butter is absorbed. Serve warm. These are very light little biscuits, very buttery and excellent. They will look underdone, so make sure they cook throughout.
Nutrition Facts : Calories 292 calories, Fat 13.6123763452097 g, Carbohydrate 37.1221543521982 g, Cholesterol 15.0252083408532 mg, Fiber 1.17649068733498 g, Protein 4.80837291692208 g, SaturatedFat 5.36557148312842 g, ServingSize 1 1 Serving (83g), Sodium 746.849981496485 mg, Sugar 35.9456636648632 g, TransFat 0.800638564980034 g
ANGEL BISCUITS
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
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
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