Trisha Yearwoods Angel Biscuits Recipes

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DADDY'S BISCUITS



Daddy's Biscuits image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 12 servings

Number Of Ingredients 4

Cooking spray
4 tablespoons vegetable shortening
2 cups self-rising flour (see Note), plus more for dusting
3/4 cup buttermilk, well shaken

Steps:

  • Preheat the oven to 450 degrees F. Lightly grease a 9-inch cake pan with nonstick cooking spray.
  • Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
  • With your hands or floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough with a 2 1/2-inch floured biscuit cutter. Place the biscuits in the cake round 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake until lightly browned, 10 to 12 minutes.

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.

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