Cheesy Angel Biscuits 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 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 BISCUITS



Angel Biscuits image

Provided by Nathalie Dupree

Categories     Bread     Milk/Cream     Side     Bake     Thanksgiving     Fall     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 to 25 (2 1/2-inch) or 50 to 75 (1 1/2-inch) biscuits

Number Of Ingredients 9

1 package active dry yeast
1/4 cup sugar
3 tablespoons warm water (105°F. to 115°F.)
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
7 cups all-purpose or cake flour
1 cup vegetable shortening
2 cups buttermilk

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.

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

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

HELOISE'S ANGEL BISCUITS



Heloise's Angel Biscuits image

Make and share this Heloise's Angel Biscuits recipe from Food.com.

Provided by Bren in LR

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) package dry yeast
1/4 cup warm water
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
1 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees.
  • Dissolve the yeast in warm water and set aside.
  • Mix the dry ingredients (in the above order) in a bowl, and then cut in the shortening as you would for a pie crust. When it looks grainy or like little beads, it's time to stir in the buttermilk and the yeast mixture. Mix thoroughly but don't overmix.
  • The dough is ready to use, or it can be refrigerated in a covered bowl for later.
  • When ready to make biscuits, place dough on a well-floured counter or board and knead lightly.
  • Roll out (don't overroll or work the dough) and cut with a biscuit cutter.
  • Place the biscuits on a greased pan and let rise slightly--this is an important step, especially if you have refrigerated dough.
  • Then bake in a 400-degree oven 12-15 minutes.

Nutrition Facts : Calories 283.1, Fat 13.5, SaturatedFat 3.4, Cholesterol 1.2, Sodium 448.4, Carbohydrate 34.9, Fiber 1.3, Sugar 4.7, Protein 5.4

EASY ANGEL BISCUITS



Easy Angel Biscuits image

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

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 active dry yeast (1 scant tablespoon)
1/4 cup warm water
1 cup (2 sticks) butter, melted and cooled to 115 degrees
2 cups buttermilk, room temperature

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.

BUTTERMILK ANGEL BISCUITS



Buttermilk Angel Biscuits image

Frozen butter is the trick to these light flakey buttery biscuits! To make cheese biscuits, add in 1-1/2 cups grated cheddar cheese to the flour mix before adding in the buttermilk. I separate into two balls, and refrigerate for 1 or more hours before cutting into biscuits, this give the gluten in the flour time to relax, and makes for a better biscuit. Although I have never tried this I'm quite sure the recipe may be cut in half, as there is quite a bit of dough to handle with the recipe, any leftover biscuits can be frozen. Don't forget frozen butter only, that's the trick to a light and airy biscuit!

Provided by Kittencalrecipezazz

Categories     Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

4 cups all-purpose flour
1/4 cup white sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups frozen butter (cut into two pieces for easier handling when grating)
1 1/2 cups buttermilk, plus
2 tablespoons buttermilk
1 1/2 cups grated cheddar cheese (optional)

Steps:

  • Set oven to 375 degrees.
  • Lightly grease a cookie sheet.
  • In a bowl combine the flour, sugar, baking powder, salt, grated cheddar cheese (if using) and baking soda; stir with a spoon to combine.
  • Grate the frozen butter into the flour mixture; toss to combine.
  • Make a hole in the center of the flour mixture.
  • Add in the buttermilk all at once; stir just until moistened (do not overmix!).
  • Divide the dough into two.
  • Knead each dough piece gently, until dough holds together.
  • Shape the dough into a semi-flat round ball. into a ball,.
  • Wrap the balls in plastic wrap and refrigerate for about one or more hours, before cutting into biscuits.
  • Flatten with hands on a lightly floured surface to about a 1-inch thickness (can be thicker if desired for a higher biscuit).
  • Cut the dough with a biscuit cutter into round shapes.
  • Place on cookie sheet.
  • Bake for 15-17 minutes, or until lightly browned.
  • **NOTE** because of the butter content, these biscuits tend to spread out a bit while baking, not too worry though, they are still to die for LOL!

Nutrition Facts : Calories 385.7, Fat 23.7, SaturatedFat 14.8, Cholesterol 62.3, Sodium 718.5, Carbohydrate 38.1, Fiber 1.1, Sugar 5.9, Protein 5.6

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 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 :

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HERB AND CHEESE ANGEL BISCUITS RECIPE | MYRECIPES
Sprinkle flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter.
From myrecipes.com
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OLD FASHIONED ANGEL BISCUITS - MY COUNTRY TABLE
2018-06-02 Cut in the shortening with a pastry blender until mixture resembles coarse crumbs. Add the buttermilk and yeast mixture and mix just until the dough holds together. Knead for a few seconds and place the dough in a large greased bowl. Cover bowl with plastic wrap and chill in the refrigerator for one hour or overnight.
From mycountrytable.com
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ANGEL BISCUITS BISQUICK RECIPES ALL YOU NEED IS FOOD
Steps: In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet.
From stevehacks.com
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HOMEMADE CHEESY GARLIC BISCUITS – MODERN HONEY
2021-11-03 Preheat oven to 425 degrees. In a medium-sized bowl, add flour, baking powder, baking soda, salt, and sugar. If the butter is frozen, use a grater to grate the butter into the bowl. If it is just cold, cut into tiny pieces. Fold in buttermilk and mix until incorporated. Add the cheddar cheese and garlic powder.
From modernhoney.com
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CHEDDAR BAY BISCUITS (RED LOBSTER COPYCAT) - MOM ON TIMEOUT
2021-09-16 Instructions. Preheat oven to 450°F. Line a quarter sheet baking sheet with parchment paper and set aside. Cut the butter into small pieces and stick back in the fridge or freezer until ready to use. Combine the flour, garlic powder, onion powder, sugar, salt, and baking powder in a medium bowl and whisk to combine.
From momontimeout.com
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HERBED ANGEL BISCUITS RECIPE - LIFE:BEAUTIFUL MAGAZINE
Preheat oven to 425°F. Grease a baking sheet; set aside. Turn dough out onto a well-floured surface. Using floured hands, knead briskly for 8 to 10 strokes. Roll or pat dough to ½-inch thickness. Cut with a floured 2½-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on prepared baking sheet. Brush with egg white. Top ...
From lifebeautifulmagazine.com
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CHEESY ANGEL BISCUITS – RECIPES NETWORK
2015-01-31 Use a floured 2-inch round biscuit cutter to cut out biscuits. Place the biscuits on the parchment-lined baking sheet. Collect the dough scraps and roll out and cut again just once more, then discard scraps. Step 5. Melt the remaining 1/4 cup (1/2 stick) butter in the microwave. Brush the tops of the raw biscuits with half of the melted butter ...
From recipenet.org
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ANGEL BISCUITS - MY RECIPE MAGIC
2022-04-12 Angel Biscuits YepRecipes. April 12, 2022. 214 YepRecipes.com. Biscuits made with 3 leaveners to produce a high rising biscuit/roll hybrid. 1. See the full directions on my site . Similar Recipes Flatbread Pizza 1 Salmon fillets in the oven 1 Ninja Foodi Asparagus Wrapped In Bacon Cheesy Pizza Pasta Casserole Recipe Larry Adamson. Jun. 14, 2022 09:00AM EST …
From myrecipemagic.com
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HOMEMADE CHEESY GARLIC BISCUITS - HANDLE THE HEAT
2013-10-09 I recommend cutting a whole head of garlic in half. drizzle with olive oil and wrap in foil. bake in 350-400f oven until cooked soft. take roasted garlic cloves and mash them up, mix them in with the dough recipe.
From handletheheat.com
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HOW TO MAKE ANGEL BISCUITS - SERIOUS EATS
2018-08-10 In the morning the biscuits will be swollen, chubby, and ready to rock 'n roll. Brush with melted butter and bake at 400°F until puffed, firm to the touch, and golden brown, about 25 minutes. As with any type of bread, biscuits need a minute to set up when they come out of the oven, or else their crumb will seem gummy and wet.
From seriouseats.com
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Top Asked Questions

What is the best way to cook Angel biscuits?
Garlic Cheddar Cheese Angel Biscuits is such an easy and delicious recipe so try them the next time you need rolls or biscuits. An easy recipe for light and flaky, garlic butter topped, Cheddar Cheese Angel Biscuits. Have homemade rolls on the table in less than 30 minutes! Preheat oven to 400F/204C degrees.
How do you make cheese biscuits with buttermilk?
Add the buttermilk, the yeast mixture, and the shredded cheddar cheese. Dump dough onto floured surface and gently knead for a couple of minutes. Pat the dough out until about 1 inch thick and cut with a 2-2 ½ inch biscuit cutter.
What are Angel biscuits made of?
Angel biscuits are made with three different kinds of raising agents: dry yeast, baking powder, and baking soda. The leaveners make the dough rise into the lightest and fluffiest biscuits around. That's the beauty of an angel biscuit. It's the perfect cross between a soft dinner roll and a buttermilk biscuit and is truly the best of both worlds.
How to make biscuits with yeast?
You roll them out like a biscuit, and they rise like a roll. 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.

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