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
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.
CHEESY ANGEL BISCUITS
Provided by Trisha Yearwood
Categories side-dish
Time 1h5m
Yield 2 dozen biscuits
Number Of Ingredients 12
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.
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.
NEE'S ANGEL BISCUITS
I would have to say that these biscuits are neck and neck with my daddy's biscuit recipe. My grandmother started making these when I was about 10 and I think that is where I gained that first 10 extra pounds....not that I blame her...but dang these are hard to stop eating! THIS DOUGH CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK
Provided by Sherrybeth
Categories Yeast Breads
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water. Set aside.
- combine all dry ingredients and cut shortening into dry mixture with a pastry blender until mixture resembles coarse cornmeal.
- Add the yeast mixture and buttermilk to the dry mixture and mix well.
- Turn this mixture out onto a floured surface and knead for one minute.
- Roll or pat out and cut into biscuits.
- Bake at 400 for 15 minutes.
- THIS DOUGH CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK.
Nutrition Facts : Calories 391.4, Fat 18, SaturatedFat 4.6, Cholesterol 1.6, Sodium 433.7, Carbohydrate 50.5, Fiber 1.5, Sugar 10.4, Protein 7
NEE'S ANGEL CORNBREAD
This is another one of those good grandma recipes. She passed this reciped down to 3 generations before she was no longer able to cook. Now we cook it for her.
Provided by Sherrybeth
Categories Yeast Breads
Time 45m
Yield 1 pan
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- In separate bowl, combine eggs, milk and oil.
- Mix wet ingredients in with dry ingredients and mix well.
- Pour into well greased cast iron skillet and bake at 400 for 20-25 minutes until outside in slightly brown and middle is set.
- You can make these in muffin cups or in cornstick pans also, but will need to adjust cooking time.
Nutrition Facts : Calories 2495.3, Fat 131.2, SaturatedFat 21.1, Cholesterol 391.6, Sodium 4226.2, Carbohydrate 277.5, Fiber 18.6, Sugar 37.9, Protein 59.4
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 :
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
ANOTHER ANGEL YEAST BISCUIT
Found these on another site while looking for a recipe for yeast biscuits. Tried these and they are fairly simple, rise nicely and taste very light. We had them with eggs, bacon and hot gravy with jam on the side for those that wanted it. What a nice way to start the day. Time does not include rising time.
Provided by Bonnie G 2
Categories Yeast Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In large mixing bowl, dissolve yeast in warm water.
- Add sugar, let stand for 5 m inutes.
- Stir in buttermilk, set aside.
- In a bowl, combine flour, baking powder, salt and baking soda.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in yeast mixture and mix well.
- Turn onta 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 inch thickness.
- Cut with a floured round biscuit cutter about 2 1/2 inches round.
- Place 2 inches 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.
- Place.
More about "nees angel biscuits recipes"
ANGEL BISCUITS (DINNER ROLL MEETS BISCUIT) | MOM ON …
From momontimeout.com
5/5 (5)Calories 264 per servingCategory Bread, Side Dish
- Cut in the butter and shortening using a pastry knife or work it in with your hands just until pea sized pieces of butter remain.
- Transfer the dough to a well floured surface and pat it out into a square that's about 1 inch thick. Fold the square in half and pat it out again. Rotate the dough and fold in half again and pat out again until 1 inch thick.
ANGEL BISCUITS | A LIGHT, FLUFFY AND EASY BISCUITS RECIPE
From cookiesandcups.com
ANGEL BISCUITS | JUST PLAIN COOKING
From justplaincooking.ca
ANGEL BISCUITS RECIPE | SOUTHERN LIVING
From southernliving.com
ANGEL BISCUITS - IMMACULATE BITES
From africanbites.com
HOW TO MAKE ANGEL BISCUITS - SERIOUS EATS
From seriouseats.com
ANGEL BISCUITS - NEWSBREAK
From newsbreak.com
160 ANGEL BISCUITS IDEAS IN 2022 | COOKING RECIPES, RECIPES, YUMMY …
From pinterest.ca
ANGEL BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ANGEL BISCUITS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
ANGEL BISCUITS RECIPE - JULIAS SIMPLY SOUTHERN - YEAST BISCUITS
From juliassimplysouthern.com
ANGEL BISCUITS RECIPE | EATINGWELL
From eatingwell.com
OLD FASHIONED ANGEL BISCUITS - MY COUNTRY TABLE
From mycountrytable.com
ANGEL YEAST BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ANGEL BISCUITS - FLEISCHMANN'S YEAST
From fleischmannsyeast.com
ANGEL BISCUITS | THE RECIPE CRITIC
From therecipecritic.com
OVERNIGHT ANGEL BISCUITS - FOOD NEWS
From foodnewsnews.com
ANGEL BISCUITS - BAKE OR BREAK
From bakeorbreak.com
ANGEL BISCUITS RECIPE - FOOD NEWS
From foodnewsnews.com
ANGEL BISCUITS RECIPE - FOOD.COM
From food.com
YEAST-RAISED ANGEL BISCUITS RECIPE - SERIOUS EATS
From seriouseats.com
SOFT & FLUFFY ANGEL BISCUIT RECIPE - CREATIONS BY KARA
From creationsbykara.com
AUNT JANE'S ANGEL BISCUITS - FARM FLAVOR RECIPE
From farmflavor.com
TRISHA YEARWOOD'S ANGEL BISCUITS RECIPE - FOOD NEWS
From foodnewsnews.com
ANGEL BISCUITS | OLD-FASHIONED YEAST STYLE - YOUTUBE
From youtube.com
ANGEL BISCUITS BEST RECIPE FROM-SCRATCH - DIVAS CAN COOK
From divascancook.com
ANGEL BISCUITS PIONEER WOMAN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLUFFY ANGEL BISCUITS RECIPE - FOOD NEWS
From foodnewsnews.com
ANGEL BISCUITS BISQUICK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HEAVENLY ANGEL BISCUITS - READER'S DIGEST CANADA
From readersdigest.ca
EASY ANGEL BISCUITS RECIPE - FOOD NEWS
From foodnewsnews.com
PAULA'S HOMEMADE YEASTY ANGEL BISCUITS RECIPE - PAULA DEEN
From start.pauladeen.com
ANGEL BISCUITS WITH YEAST – SOUTHERN YEAST BISCUITS | FOODTALK
From foodtalkdaily.com
ANGEL BISCUITS - STOLENRECIPES.NET
From stolenrecipes.net
ANGEL BISCUITS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ANGEL BISCUITS - NEWSBREAK
From newsbreak.com
ANGEL BISCUITS | HAYTI - NEWS, VIDEOS AND PODCASTS FROM BLACK …
From hayti.com
EASY ANGEL BISCUITS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
You'll also love