EASY ANGEL BISCUITS
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
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.
ANGEL BISCUITS
I found this recipe in one of my cooking light magazines. These biscuits are easy to make and they have a great taste. I used 3 C. white flour and 2 C. wheat flour and vegetable oil instead of the shortening and they turned out perfect!!
Provided by nkoprince08
Categories Breads
Time 1h45m
Yield 24 1 biscuit servings, 24 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the yeast in 1/2 cup warm water in a small bowl, let stand for 5 minutes.
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal.
- Add yeast mixture and buttermilk to flour mixture; stir until just moist.
- Cover and chill 1 hour.
- Preheat oven to 450 degrees.
- Turn the dough out onto a heavily floured surface; knead lightly 5 times.
- Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter.
- Place biscuits on a baking sheet coated with cooking spray.
- Brush melted butter over the biscuit tops.
- Bake at 450 degrees for 12 minutes or until golden.
Nutrition Facts : Calories 154.2, Fat 5.2, SaturatedFat 1.7, Cholesterol 2.1, Sodium 190.1, Carbohydrate 23.1, Fiber 0.8, Sugar 3.1, Protein 3.5
ANGEL BISCUITS
Light, flaky and divine, there's a reason we call these biscuits angelic. This classic homemade angel biscuit recipe uses not one, but three types of leavening agents including yeast, baking powder and baking soda, resulting in the fluffiest biscuits imaginable. Whether you enjoy them for breakfast with a spoonful of jam or serve them as a side at the dinner table, these simple buns can go from kitchen to table in under an hour, making them an easy addition to any meal. To give these homemade angel biscuits their heavenly glow, brush them with melted butter the moment they come out of the oven.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 145, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Biscuit, Sodium 180 mg
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.
ANGEL BISCUITS II
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
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
ANGEL CREAM BISCUITS
Biscuits don't have to be round! These light, creamy-tasting biscuits are made into fun shapes with an ordinary 2-inch cookie cutter.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 48m
Yield 12
Number Of Ingredients 5
Steps:
- Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick mix and half-and-half until dough forms.
- Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed.
- Heat oven to 425°F. Bake 6 to 8 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg
ANGEL BISCUITS
I first received a sample of these light, wonderful angel biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They're perfect with sausage gravy, too! -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150 calories, Fat 7g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
ANGEL BISCUITS
Provided by Nathalie Dupree
Categories Bread Milk/Cream Side Bake Thanksgiving Fall Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 to 25 (2 1/2-inch) or 50 to 75 (1 1/2-inch) biscuits
Number Of Ingredients 9
Steps:
- Dissolve the yeast and a pinch of sugar in the warm water. Into a large bowl sift the baking soda, baking powder, salt, and the remainder of the sugar, with 6 cups of the flour. Cut the shortening into the dry ingredients with two forks, a pastry cutter, or your fingers until the size of garden peas. Add the yeast mixture to the buttermilk and stir into the flour mixture until all the flour is barely moistened to make a sticky dough. Cover with plastic wrap and refrigerate overnight or up to a week before using.
- When ready to cook, preheat the oven to 425°F.
- Place about 1 cup additional flour on the work surface. Place the sticky dough on top of the flour and sprinkle with more flour. Pat out into a round 1/3 inch thick and then fold over to a height of 2/3 inch. Using a 2 1/2-inch biscuit cutter, cut out the biscuits. If you desire a 1 1/2-inch round, make the dough thinner-a total of 1/2 inch. Place the biscuits, their sides touching, on the baking sheet. Bake 10 to 12 minutes, until lightly tinged with brown.
- The biscuits can be kept frozen up to 3 months.
AIRY ANGEL BISCUITS
Yeast makes these biscuits light and airy. Add a smear of Brooke's Mustard Dip and a slice of country ham for a delicious breakfast sandwich.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes forty-eight 1 1/2-inch biscuits
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Butter a baking sheet or line it with parchment paper and set aside.
- Dissolve the yeast in the warm water and let stand until foamy, about 5 to 10 minutes.
- Sift the flour, baking powder, baking soda, sugar, and salt together into a large bowl. Transfer half of the dry ingredients to the bowl of a food processor and cut in the cold butter, pulsing, until the mixture resembles coarse meal, with some larger pieces of butter still remaining. Transfer the mixture back to the bowl with the dry ingredients and mix to combine. Make a well in the center of the bowl and add the yeast mixture and buttermilk. Stir until a dough forms and turn out onto a floured board. Kneed until the dough is smooth and no longer sticky, about 5 minutes.
- Roll out the dough to a thickness of 1/2 inch, and cut out 1 1/2-inch rounds with a biscuit cutter. Set the biscuits 2 inches apart on the baking sheet, brush the tops with melted butter, and bake until lightly golden (they should not brown), 10 to 12 minutes.
FLAKY ANGEL BISCUITS
These yeast biscuits do not have to rise. I got this recipe from my wonderful mother-in-law many years ago. I wish she was still here to enjoy them with me.
Provided by Darlene Summers
Categories Yeast Breads
Time 25m
Yield 24 biscuits, 24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in lukewarm water.
- Into a large bowl, sift flour with other dry ingredients.
- Cut in shortening.
- Add Buttermilk.
- Then add yeast mixture.
- Stir until all flour is dampened.
- Knead on floured board a minute or two.
- Roll out to desired thickness and cut with biscuit cutter.
- Bake at 400° for about 12 to 15 minutes or till lightly browned.
- This dough may be placed in the refrigerator after mixing and used as needed for a couple of weeks.
- Biscuits do not have to rise before baking.
ANGEL BISCUITS
Provided by Food Network
Time 8h42m
Number Of Ingredients 9
Steps:
- Dissolve the yeast and a pinch of the sugar in the warm water. Into a large bowl, sift the baking soda, baking powder, salt, and the remainder of the sugar, with 6 cups of the flour. Cut the shortening into the dry ingredients with 2 forks, a pastry cutter, or your fingers until the size of garden peas. Add the yeast mixture to the buttermilk and stir into the flour mixture until all the flour is barely moistened to make a sticky dough. Cover with plastic wrap and refrigerate overnight or up to a week before using. When ready to bake, preheat the oven to 425 degrees F. Place about 1 cup additional flour on the work surface. Place the sticky dough on top of the flour and sprinkle with more flour. Pat out into a round 1/3-inch thick and then fold over to a height of 2/3-inch. Using a 2 1/2-inch biscuit cutter, cut out the biscuits. If you desire a 1 1/2-inch round, make the dough thinner- a total of 1/2-inch. Place the biscuits, their sides touching, on the baking sheet. Bake 10 to 12 minutes, until lightly tinged with brown.
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.
ANGEL BISCUITS
Provided by Florence Fabricant
Categories breakfast, dessert
Time 2h30m
Yield 3 dozen
Number Of Ingredients 9
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 BISCUITS
Angel biscuits are so easy to make that they're often called "bride biscuits." They have three different types of leavening, so they always rise up fluffy and tall.
Yield makes 12 biscuits
Number Of Ingredients 10
Steps:
- Combine the warm water, yeast, and a pinch of sugar in a small bowl. Let sit for 5 minutes, until it becomes frothy and foamy.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Cut in the shortening in small bits, and stir until the mixture resembles small crumbly peas. Add the buttermilk and the yeast mixture, and stir together, using a wooden spoon, until the dough just comes together.
- Remove the dough to a floured work surface, and knead briefly for about 1 minute, until the dough is smooth and uniform in appearance. (It's important not to overwork your dough, or you will be left with tough biscuits.) Pat the dough out to a 3/4-inch thickness. Using a 2-inch biscuit cutter dipped in flour, punch out dough rounds, patting and shaping the leftover dough to create more rounds.
- Arrange the biscuits on a parchment-lined sheet tray, cover with a clean tea towel, and let rise for 30 to 45 minutes, until doubled in bulk.
- Preheat your oven to 400 degrees F. Brush each biscuit with melted butter. Bake until golden brown, about 15 minutes. Serve warm.
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- In a large mixing bowl or stand mixer stir together yeast, flour, baking powder, baking soda, salt and sugar. Cut in the butter or shortening until the mixture resembles coarse crumbs.
- Stir in the water and buttermilk until smooth. Turn onto a floured surface and knead a few times. At this point you can roll out and cut the biscuits, or refrigerate the dough in a covered container for 1-3 days.
- Roll out the dough to about ½ inch thick. I usually just use my hands to press the dough out into a square (1/2 inch thick) then I cut the square into 16 pieces. I combine the corner pieces together, to make about 14 even sized biscuits. I find this faster and easier than cutting out with a round biscuits cutter, but either method works great!
- Place cut out biscuits in buttered cast iron pan, or a parchment-lined baking sheet. Brush the tops of the biscuits with melted butter. Cover lightly with plastic wrap and allow to rest for 30 minutes.
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