ANGEL BISCUITS
Angel biscuits are a cross between a regular biscuit and a dinner roll. They're super light and fluffy!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield About 10 angel biscuits
Number Of Ingredients 10
Steps:
- Stir the warm water and honey in a small bowl until dissolved, then stir in the yeast; set aside until creamy or foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder, baking soda and kosher salt in a large bowl.
- Add the cut-up butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center and add the yeast mixture and buttermilk. Stir with a wooden spoon or rubber spatula until the flour is completely moistened and the dough looks like a shaggy ball. Cover the bowl with plastic wrap and let rise at room temperature until the dough is doubled in size, 1 to 1 1/2 hours.
- Lightly brush the bottom and sides of a 9-inch pie plate or 9- to 10-inch cast-iron skillet with melted butter. Turn out the dough onto a lightly floured surface and briefly knead three or four times until smooth. Pat until 1 inch thick; fold in half like a book and pat to 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Cut out rounds using a 2 1/4-inch biscuit cutter (dip the cutter in flour if the dough is sticky). Gently knead the scraps together once to cut out more biscuits. You should have about 10. Place them close together in the pan. Cover and refrigerate until the biscuits rise and are cold and firm, at least 3 hours or overnight.
- Preheat the oven to 425˚ F. Brush the tops of the biscuits generously with melted butter. Bake until browned on top and firm in the spots where the biscuits meet, 20 to 25 minutes. Brush again with more melted butter and sprinkle with flaky salt. Let cool in the pan for at least 20 minutes, then slide out.
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.
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
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.
ANGEL BISCUITS
These biscuits are perfect for breakfast. You can smother them in gravy or slather in butter and jam. You can also freeze the uncooked biscuits and bake later.
Provided by simplydonna_4925490
Categories Breads
Time 33m
Yield 24 biscuits, 24 serving(s)
Number Of Ingredients 11
Steps:
- Into a large bowl, sift together flour, baking powder, salt, baking powder, baking soda and 2 tablespoons of sugar.
- In a small glass bowl add 1 tablespoons sugar, yeast and 1/4 cup of warm water. Make sure water is very warm but not too hot to touch. Allow yeast to bloom for about 5 minutes.
- Work shortening into flour mixture until it resembles coarse crumbs. I like to use my hands but you can use a pastry blender or two knives.
- Add yeast/water/sugar mixture and 2 cups of buttermilk.
- Blend together with a wooden spoon until all wet ingredients are incorporated. The dough will be very sticky.
- Place dough onto cutting board dusted with flour and knead lightly about 5 or 6 times by folding dough back onto itself.
- Roll out to about 1/2 inch thickness. Using 2 inch round biscuit cutter, cut out biscuits and place on cookie sheet lined with parchment paper.
- Brush tops with milk and bake in 425 degree oven for 13-15 minutes.
Nutrition Facts : Calories 167.3, Fat 6.9, SaturatedFat 1.8, Cholesterol 0.8, Sodium 217, Carbohydrate 22.7, Fiber 0.8, Sugar 2.6, Protein 3.5
HEALTHY ANGEL BISCUITS
Make and share this Healthy Angel Biscuits recipe from Food.com.
Provided by theAmateurPastryChef
Categories Breads
Time 35m
Yield 20-24 biscuits
Number Of Ingredients 11
Steps:
- Mix the vinegar with the soy milk and set aside.
- Combine all dry ingredients.
- Cut in shortening.
- Make well in center and pour in soymilk and water and incorporate into mixture until dough forms.
- Gently knead dough for a couple of minutes until smooth.
- Roll out dough and cut circles. Fold circles in half and place on greased baking sheet.
- Bake at 400 F for 15 to 18 minutes or until golden on top.
- Serve with butter or Margarine (like Earth Balance) and jam and enjoy!
Nutrition Facts : Calories 223.6, Fat 11.2, SaturatedFat 3.1, Sodium 248.6, Carbohydrate 27, Fiber 2.7, Sugar 2.7, Protein 5
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 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
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.
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EASY ANGEL BISCUITS RECIPE - TASTES BETTER FROM SCRATCH
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5/5 (3)Calories 177 per servingCategory Bread, Breakfast, Side Dish
- 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.
LIGHT & FLUFFY ANGEL BISCUITS - LAUREN'S LATEST
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4.8/5 (13)Total Time 30 minsCategory Breads, BreakfastCalories 263 per serving
- Preheat oven to 400 degrees. Line baking sheet or cast-iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
- Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
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