Grandma Rosys Angel Buiscuts Recipes

ANGEL BISCUITS

Steps:

• Dissolve the yeast in the lukewarm water.
• Sift together all the dry ingredients.
• Cut in the shortening or butter.
• Add the yeast mixture and the buttermilk to the dry ingredients.
• Knead until the mixture holds together well.
• Roll out and cut biscuits or at this point you can refrigerate the dough until you are ready to use it.
• Bake at 400 degrees for about 20 minutes.

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:

• 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.

GRANDMA'S BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.

GRANDMA ROSY'S ANGEL BUISCUTS

Steps:

• Add shortening to flour and next 4 ingredients till it is consistency of meal.
• Dissolve yeast in the warm water and let rise 10 minutes or so.
• Add flour mixture to yeast and mix until smooth.
• Put in greased bowl, cover, and refrigerate. (overnight?).
• Before baking, remove from Frig, roll out and use cookie cutter to make the biscuits.
• and place on cookie sheet. Let them rise 30 minutes.
• Bake at 450 for about 10 minutes.

GRANDMA ROSIE'S EXTRA SMOOTH SPAGHETTI SAUCE

Steps:

• Combine tomato juice, tomato paste, brown sugar, garlic, oregano, basil, marjoram, bay leaf, and salt in a large pot. Bring to a boil, reduce heat, and cover. Simmer until thickened, about 45 minutes.