ANGEL BISCUITS
Also known as bride's biscuits, these slightly sweet and fluffy biscuits are the perfect pairing for any meal. Yeast gives their fluffiness and buttermilk keeps each biscuit moist and delicious. Guaranteed to please your guests.
Provided by Paula Deen
Categories baking southern cooking
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 °F. Grease a baking sheet with butter, oil, or cooking spray.
- Sprinkle the yeast over the lukewarm water in a small bowl. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a pastry blender, your hands, or two knives until the mixture resembles a coarse meal. Add the yeast mixture and buttermilk and mix well.
- Sprinkle a small handful of flour over a work surface. Turn the dough onto the floured surface and roll out to a 1-inch thickness.
- Using a 2 1/2 ÂÂinch round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, about 12 minutes. Serve warm or at room temperature.
CHEDDAR HERB DROP BISCUITS
Makes about 9
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, sugar, and garlic powder; stir in cheese, green onion, and parsley. Stir in buttermilk just until a dough forms. Drop dough by ¼ cupfuls onto prepared pan; brush with melted butter.
- Bake until golden brown, about 20 minutes. Let cool on pan for 5 minutes; serve warm.
CLASSIC BUTTERMILK BISCUITS
Provided by Paula Deen
Categories baking classics Country Cooking Family Supper southern
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times. Pat dough to 1-inch thickness using a light touch; the more you work the dough, the tougher your biscuits will be. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, flouring cutter between each cut. Make cuts close together to minimize scraps. Gently re-pat scraps and cut to use all dough. Place biscuits on prepared pan, sides touching so they rise high. Gently press down top of biscuits with your knuckles; brush with melted butter.
- Bake until golden brown, 20 to 25 minutes. Let cool on pan for 5 minutes; serve immediately with butter.
- Baking Tips: After you cube the butter, put it in the freezer for a few minutes to get it really cold. Resist the temptation to cut the butter into pieces that are smaller than peas; bigger butter pieces mean taller, flakier biscuits. Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher. Biscuits can be prepared through step 3 and frozen in a heavy-duty resealable plastic bag for up to 2 months. Bake frozen biscuits as directed for 30 to 35 minutes.
BISCUITS
This simple, made from scratch, butter biscuit recipe from Paula Deen is a Southern favorite for breakfast. Ingredients include all-purpose flour, cubed butter and milk. Prep time is approximately 15 minutes and cooking time takes 12 minutes at 425°F.
Provided by Paula Deen
Categories baking classics southern cooking
Time 15m
Yield about 3 dozen biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425 °F.
- In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
- Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
- Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.
BASIC BISCUITS - FROM PAULA DEEN
No waiting for rise with this recipe! This is the biscuit recipe she used for the Country Fried Steak & Gravy, which I posted separately. She, also, preferred to use lard instead of Crisco! Great tip in step 4 provided by unknown reviewer. (NOTE Granny T suggests you increase salt to 1 tsp)
Provided by Nana Lee
Categories Yeast Breads
Time 27m
Yield 3 doz
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF.
- Dissolve yeast in warm water; set aside.
- Mix dry ingredients together.
- Cut in shortening. (NOTE: P.S. if you freeze the shortening first, then grate the frozen shortening into the dry mixture it blends perfectly throughout and simplifies the process. This tip supplied by a reviewer).
- Add yeast and buttermilk and mix well.
- Turn dough onto lightly floured surface and roll out to desired thickness.
- Cut with small biscuit cutter and place on greased baking sheet.
- Bake for 12 minutes or until golden brown.
Nutrition Facts : Calories 1319.5, Fat 54.9, SaturatedFat 14.1, Cholesterol 6.5, Sodium 1348.4, Carbohydrate 177.3, Fiber 6.3, Sugar 16.8, Protein 27.9
PAULA DEEN'S SOUR CREAM BISCUITS
Make and share this Paula Deen's Sour Cream Biscuits recipe from Food.com.
Provided by carrie sheridan
Categories Quick Breads
Time 30m
Yield 10 biscuits
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Mix butter, flour and sour cream until JUST blended. Do Not Over mix.
- Pour batter into muffin tins, 2/3 the way full to allow for biscuits to rise.
- Bake for 20 minutes.
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