Nees Angel Biscuits Recipes

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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.

NEE'S ANGEL BISCUITS



Nee's Angel Biscuits image

I would have to say that these biscuits are neck and neck with my daddy's biscuit recipe. My grandmother started making these when I was about 10 and I think that is where I gained that first 10 extra pounds....not that I blame her...but dang these are hard to stop eating! THIS DOUGH CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK

Provided by Sherrybeth

Categories     Yeast Breads

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) package dry yeast
1 tablespoon warm water
5 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups buttermilk

Steps:

  • Dissolve yeast in warm water. Set aside.
  • combine all dry ingredients and cut shortening into dry mixture with a pastry blender until mixture resembles coarse cornmeal.
  • Add the yeast mixture and buttermilk to the dry mixture and mix well.
  • Turn this mixture out onto a floured surface and knead for one minute.
  • Roll or pat out and cut into biscuits.
  • Bake at 400 for 15 minutes.
  • THIS DOUGH CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK.

Nutrition Facts : Calories 391.4, Fat 18, SaturatedFat 4.6, Cholesterol 1.6, Sodium 433.7, Carbohydrate 50.5, Fiber 1.5, Sugar 10.4, Protein 7

CHEESY ANGEL BISCUITS



Cheesy Angel Biscuits image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h5m

Yield 2 dozen biscuits

Number Of Ingredients 12

1 1/2 cups (3 sticks) cold salted butter
5 cups all-purpose flour, plus more for kneading
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup sugar
2 tablespoons kosher salt
Two 1/4-ounce packets rapid rise yeast
2 tablespoons fresh thyme leaves
1 1/2 cups cold buttermilk
1/4 cup sour cream
2 cups shredded white Cheddar
Serving suggestions: sorghum, honey and marmalade

Steps:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Cut 1 1/4 cups (2 1/2 sticks) cold butter into small cubes.
  • Sift together the flour, baking powder and baking soda in the bowl of a stand mixer fitted with the beater attachment. Turn the machine on low and pour in the sugar, salt and yeast. Mix the dry ingredients together thoroughly. With the machine running, gradually add the cubed butter piece by piece. Allow the mixer to slowly cut the butter into the flour mixture until it resembles cornmeal with some pea-sized clumps, about 5 minutes. Add the fresh thyme leaves and mix for 30 seconds more to combine. With the machine still running on low speed, pour in the buttermilk and sour cream. This will pull the mixture together into a sticky dough. Turn the machine off and add the Cheddar. Fold the cheese into the dough on low speed, for about 30 seconds. Scrape the dough out onto a lightly floured surface. Pull the dough together into a smooth disc.
  • Using a floured rolling pin, roll the dough out until it is 1 inch thick. 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.
  • 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.
  • Bake the biscuits until evenly golden brown, 22 to 25 minutes. Brush the biscuits with the remaining melted butter. Serve warm with sorghum, honey and marmalade.

ANGEL BISCUITS



Angel Biscuits image

Provided by Florence Fabricant

Categories     breakfast, dessert

Time 2h30m

Yield 3 dozen

Number Of Ingredients 9

1 package active dry yeast
1 1/2 cups buttermilk
4 cups all-purpose flour, and more for kneading and rolling
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup vegetable shortening, chilled
2 tablespoons melted salted butter

Steps:

  • Dissolve the yeast in 1/4 cup lukewarm water (about 105 degrees) in a one-quart bowl, and set aside.
  • Place the buttermilk in a small saucepan, and heat, stirring constantly, over low heat 4 to 5 minutes, until just lukewarm. Stir into the yeast mixture, and set aside.
  • In a large bowl, sift 4 cups flour with the baking soda, baking powder, salt and sugar. Add the shortening. Using two knives, a pastry blender or your fingertips, cut in the shortening until the mixture resembles cornmeal. Alternatively, the dry ingredients can be sifted into a food processor, the shortening cut in by pulsing, and the mixture transferred to a large bowl.
  • Gradually add the buttermilk mixture to the dry ingredients, stirring constantly, to form a soft dough. Sprinkle the dough with a little more flour, form it into a ball and knead it lightly in the bowl about 2 minutes, until it is fairly smooth. Roll it on a lightly floured surface into a circle about 1/2 inch thick. Cut into 2 1/2-inch rounds with a biscuit cutter or a glass. The scraps can be lightly kneaded together, rolled and cut.
  • Place the biscuits at least 1 inch apart on two large ungreased baking sheets. Brush the tops with melted butter. Cover with a cloth, and set aside to rise until doubled, about 1 1/2 hours.
  • Preheat oven to 425 degrees. Adjust oven rack to the lower third.
  • Bake the biscuits, one sheet at a time, 10 to 12 minutes, until golden brown. Remove immediately from the baking sheet, and serve while still hot.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 70 milligrams, Sugar 1 gram, TransFat 1 gram

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 :

ANGEL BISCUITS



Angel Biscuits image

This delicious angel biscuits recipe is from the November 2001 issue of Martha Stewart Living. These light as air biscuits will go fast, trust us.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch 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 (1/4 ounce) active dry yeast (1 scant tablespoon)
1/4 cup warm water
1 cup (2 sticks) unsalted butter, melted and cooled to 115 degrees
2 cups buttermilk, room temperature

Steps:

  • In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle yeast over water; let stand until creamy looking, about 5 minutes.
  • In a medium bowl, combine 1 cup flour mixture, yeast mixture, melted butter, and 1 cup buttermilk; stir to combine. Add remaining flour mixture and buttermilk alternately, stirring between additions. When a sticky dough forms, cover with plastic wrap, and refrigerate 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; roll to a 1/2-inch thickness. Cut out with a 2 1/4-inch round biscuit or cookie cutter; place on baking sheet about 1 inch apart. Bake until golden on top and done in the middle, 12 to 15 minutes. Remove from oven; transfer to a wire rack to cool. Serve warm.

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

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

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