Light As A Feather Angel Biscuits Recipes

ANGEL BISCUITS

Steps:

• Preheat oven to 400 degrees. Line baking sheet or cast-iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
• In a small bowl, stir the yeast and warm water together. Set aside to proof.
• In a large bowl, stir all dry ingredients together to combine.
• Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
• Roll out onto a floured surface and cut into 8 1-inch thick circles. Place into prepared pan.
• Brush tops with milk {to help with browning} and bake for 15-20 minutes or until puffed, golden and fully cooked. Serve warm.

FEATHER-LIGHT BISCUITS

Steps:

• In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times. , Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° until lightly browned, 10-12 minutes.

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.

LIGHT AS A FEATHER ANGEL BISCUITS

Steps:

• Combine evaporated milk and lemon juice. Reserve.
• Dissolve yeast in 1/2 cup warm water. Let stand 5 minutes.
• Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal., Add yeast mixture and reserved evaporated milk mixture to flour mixture. Stir just until moist. Cover and refrigerate for 1 hour.
• Preheat oven to 425°F Line a baking sheet with parchment paper.
• Knead dough on a floured surface about 5 times. Roll out dough to 1/2-inch thickness with a 2-inch cutter. Place on prepared baking sheet.
• Bake in preheated oven for 12-13 minutes or until golden brown.
• TIPS: When cutting out biscuits always cut straight down and do not twist cutter as this will seal the edges and biscuits will not rise properly.
• Add chopped chives and grated cheeses for a different taste.

LIGHT AS A FEATHER COATED BISCUIT

Steps:

• Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl ? mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 ? inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown.
• Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour.
• Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, ? cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder.
• Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour.
• One of the coatings listed below.

LIGHT AS A FEATHER COATED BISCUIT

Steps:

• Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl - mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 - inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown.
• Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour.
• Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, 1/4 cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder.
• Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour.
• One of the coatings listed below.

SOURDOUGH ANGEL BISCUITS

Steps:

• Measure sourdough starter into mixing bowl.
• Add sugar.
• Dissolve yeast in warm water.
• Add to starter.
• Cut shortening into mixture of salt, baking powder, and flour until it resembles coarse cornmeal.
• Add to starter mixture, stirring well with a fork.
• Turn out onto lightly floured surface and knead gently, adding more flour if necessary.
• Roll dough out to about 1/2 inch thickness and cut with biscuit cutter.
• Dip in melted butter and place in a greased cake pan with edges touching.
• Cover with a cloth or plastic and set in a warm place to rise for 45 minutes to 1 hour.
• Bake at 400 degrees F for 20 to 25 minutes or until golden brown.