TRISHA YEARWOOD'S ANGEL BISCUITS
Provided by Trisha Yearwood
Categories side-dish
Time 2h5m
Yield 8 to 12 biscuits
Number Of Ingredients 9
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.
BUTTERMILK BISCUITS
Keep this classic recipe for fluffy biscuits: You'll use it over and over.
Provided by Food Network Kitchen
Time 40m
Yield about 8 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment.
- Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
- Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
YEAST BISCUITS
These biscuits work every time and are really good for making ham biscuits or other 'sandwiches'. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time.
Provided by Windchime
Categories Yeast Breads
Time 2h12m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in water, set aside.
- Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
- Stir in buttermilk and yeast mixture.
- Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky.
- Scrape out onto well floured board.
- Flip over and knead lightly (4-6 times).
- Roll out and cut with biscuit cutter.
- Place on greased pan and let raise slightly (10-30 minutes).
- Bake at 400 F until light brown, 10-12 minutes.
Nutrition Facts : Calories 142.5, Fat 6.8, SaturatedFat 1.7, Cholesterol 0.6, Sodium 224.3, Carbohydrate 17.6, Fiber 0.7, Sugar 2.4, Protein 2.8
BEST BUTTERMILK BISCUITS
This recipe makes fluffy, light, and tasty biscuits.
Provided by Carol Reese Hardbarger
Categories Bread Quick Bread Recipes Biscuits
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
- Cut biscuits out with biscuit cutter and transfer to a baking sheet.
- Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g
FLUFFY YEAST BISCUITS
These have to be the easiest biscuits ever! Only one rising, then bake. Prep time does not include rising time. Yield is approximate.
Provided by Marie
Categories Yeast Breads
Time 30m
Yield 24 biscuits
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water and let set for 5 minutes.
- Mix together dry ingredients and add yeast mixture.
- Add shortening and mix.
- Roll out 1/4" thick and cut into biscuits.
- Dip in melted butter and place on baking sheet.
- Let rise for 1 1/2 hours.
- Bake at 400 degrees for about 15 minutes.
Nutrition Facts : Calories 78.1, Fat 1.8, SaturatedFat 0.4, Sodium 49.4, Carbohydrate 13.6, Fiber 0.5, Sugar 1.6, Protein 1.7
BUTTERMILK BISCUITS
Provided by Tyler Florence
Time 55m
Yield 9 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
- Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
SOUTHERN BUTTERMILK YEAST BISCUITS
Steps:
- To water add yeast and set aside. Mix flour, baking powder, and salt in a medium mixing bowl. Add Crisco to flour and mix until well blended. Add sugar to buttermilk and mix thoroughly. Add milk mixture to flour mixture and mix well.
- Spoon onto floured paper towels (or your choice) and sprinkle well with flour. Knead into a well rounded ball and pat out to about a saucer sized dough. Cut this into 5 biscuits and place in small enough heavy pan (I prefer pampered chef pans) to where sides of biscuits touch each other. Spread tops of biscuits with buttermilk.
- Bake in 425 degrees F oven until nicely browned.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUTTERMILK YEAST BISCUITS
Grandma's recipe that everybody loves. Serve as dinner rolls as well as breakfast bisquits. Best served with raspberry jam! The dough can be kept in the refrigerator for a week!
Provided by Gina Rae Vinson
Categories Yeast Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water in a small bowl and set aside.
- Sift next 5 dry ingredients together in a large bowl.
- Add remaining ingredients and yeast mixture to large bowl of dry ingredients and mix well.
- Store in covered container or ziploc bag in refrigerator until ready to bake.
- Pinch off into bisquits and bake in an ungreased pan for 20 minutes at 400.
Nutrition Facts : Calories 204.6, Fat 6.6, SaturatedFat 1, Cholesterol 0.8, Sodium 402.2, Carbohydrate 31.3, Fiber 1.1, Sugar 3.2, Protein 4.7
ANGEL YEAST BISCUITS
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
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 :
BUTTERMILK ANGEL BISCUITS
When I make these slightly sweet biscuits, sometimes I cut them and fold over one side about a third of the way for a more traditional look. -Carol Holladay, Danville, Alabama
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 5-1/4 cups flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and yeast mixture to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead gently 8-10 times, adding flour if needed. Roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let stand at room temperature 20 minutes., Preheat oven to 450°. Bake 8-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 180 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 386mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
BEST EVER RAISED BUTTERMILK BISCUITS
Light and airy, these are the best biscuits I've ever eaten. I am posting because I never want to lose it. Prep times includes rise time.
Provided by L DJ3309
Categories Yeast Breads
Time 1h10m
Yield 2 DOZEN, 24 serving(s)
Number Of Ingredients 9
Steps:
- In small warm bowl, mix sugar with the water, add yeast and stir to dissolve.
- Sift flour again with baking powder and salt in a large bowl. Cut in shortening to fine crumb stage with pastry blender.
- Add butter milk and yeast mixture, mix to a moderately stiff dough. Knead lightly for a few seconds.
- Roll to 1/2-inch thickness cut into biscuits using 2 1/4-inch biscuit cutter.
- Arrange on greased baking pans so biscuits barely touch each other, prick tops with fork and brush with melted butter.
- Let rise in warm place until almost double in size, about 30-40 minutes.
- Bake in 425° oven 10-15 minutes.
Nutrition Facts : Calories 123.3, Fat 4.4, SaturatedFat 1.9, Cholesterol 5.6, Sodium 252.8, Carbohydrate 17.9, Fiber 0.7, Sugar 1.8, Protein 2.9
More about "buttermilk yeast biscuits recipes"
THE BEST BUTTERMILK BISCUITS | ULTIMATE BISCUIT RECIPE
From blessthismessplease.com
ULTIMATE TALL FLAKY BUTTERMILK BISCUITS - PRETTY. SIMPLE.
From prettysimplesweet.com
BUTTERMILK ANGEL BISCUITS RECIPE - COUNTRY LIVING
From countryliving.com
BUTTERMILK YEAST BISCUITS - RECIPE - COOKS.COM
From cooks.com
4.7/5 (9)
ANGEL BISCUITS - FLEISCHMANN'S YEAST
From fleischmannsyeast.com
YEAST BUTTERMILK BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CAN YOU ADD YEAST TO BUTTERMILK BISCUIT MIX AND LET IT RISE TO
From food52.com
BUTTERMILK YEAST BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
BUTTERMILK BISCUITS RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
HOMEMADE BUTTERMILK BISCUITS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST BUTTERMILK BISCUITS - LET THE BAKING BEGIN!
From letthebakingbegin.com
THE FOOD LAB'S BUTTERMILK BISCUITS RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST FLAKY HOMEMADE YEAST BISCUITS - JOANNE EATS WELL WITH …
From joanne-eatswellwithothers.com
BISQUICK BUTTERMILK BISCUITS RECIPES
From bisquick-recipes.com
BUTTERMILK YEAST BISCUITS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY HOMEMADE BISCUIT RECIPE (WITHOUT BUTTERMILK)
From eatwellspendsmart.com
BUTTERMILK YEAST BISCUITS - RECIPES | COOKS.COM
From cooks.com
HOMEMADE BUTTERMILK BISCUITS - SO EASY TO MAKE FOR DINNER OR …
From willcookforsmiles.com
BUTTERMILK YEAST BISCUITS - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
3-INGREDIENT BUTTERMILK BISCUITS - THE SEASONED MOM
From theseasonedmom.com
OLD FASHIONED BUTTERMILK BISCUITS - MINDEE'S COOKING OBSESSION
From mindeescookingobsession.com
BUTTERMILK YEAST BISCUITS - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
BUTTERMILK YEAST BREAKFAST BISCUITS RECIPE - FOOD.COM
From food.com
BUTTERMILK YEAST BISCUITS - RECIPES - PAGE 6 | COOKS.COM
From cooks.com
FLUFFY BUTTERMILK BISCUITS FROM SCRATCH - THE FEATHERED NESTER
From thefeatherednester.com
BUTTERMILK YEAST BISCUITS RECIPE - WEBETUTORIAL
From webetutorial.com
3 INGREDIENT FLAKY BUTTERMILK BISCUITS - CALL ME PMC
From callmepmc.com
EASY BUTTERMILK BISCUITS - TASTE OF THE FRONTIER
From kleinworthco.com
THE ULTIMATE BUTTERMILK BISCUITS RECIPE - COOKED BY JULIE
From cookedbyjulie.com
BETTER THAN THE CAN BUTTERMILK BISCUITS - MY FARMHOUSE TABLE
From myfarmhousetable.com
OLD FASHIONED BUTTERMILK BISCUITS FROM LANA’S COOKING
From lanascooking.com
BISCUITS WITH YEAST AND BUTTERMILK : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BUTTERMILK BISCUITS | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
#30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #for-large-groups #healthy #breads #american #oven #easy #refrigerator #beginner-cook #dinner-party #rolls-biscuits #dietary #low-cholesterol #comfort-food #oamc-freezer-make-ahead #yeast #low-in-something #brunch #taste-mood #equipment #number-of-servings
You'll also love