Nees Angel Biscuits Recipes

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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



Angel Biscuits image

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

1 (2 1/4 teaspoon) package dry yeast
1/2 cup warm water (100 to 110 degrees)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
1 tablespoon butter, melted
cooking spray

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



Airy Angel Biscuits image

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.

2 packages active dry yeast
1/4 cup warm water (100 to 110 degrees)
5 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon baking soda
2 1/2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus 1/2 cup (1 stick) butter, melted and cooled, for brushing
2 cups buttermilk
Country ham, for serving
Brooke's Mustard Dip, for serving

CHEESY ANGEL BISCUITS

Provided by Trisha Yearwood

Categories     side-dish

Time 1h5m

Yield 2 dozen biscuits

Number Of Ingredients 12



Cheesy Angel Biscuits image

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.

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

TRISHA YEARWOOD'S ANGEL BISCUITS

Provided by Trisha Yearwood

Categories     side-dish

Time 2h5m

Yield 8 to 12 biscuits

Number Of Ingredients 9



Trisha Yearwood's Angel Biscuits image

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.

5 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
5 tablespoons sugar
1/4 cup warm (90 to 110 degrees F) water
1/2 ounce (2 packages) active dry yeast
1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
2 cups buttermilk

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



Nee's Angel Biscuits image

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

1 (1/4 ounce) package dry yeast
1 tablespoon warm water
5 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups buttermilk

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



Nee's Angel Cornbread image

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

1 1/2 cups cornmeal
1 (1/4 ounce) package dry yeast
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1 cup flour
1/2 teaspoon baking soda
2 eggs, well beaten
2 cups buttermilk
1/2 cup oil

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



Angel Yeast Biscuits image

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 :

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon sugar
3/4 cup warm buttermilk (110° to 115°)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter

ANGEL BISCUITS

Provided by Florence Fabricant

Categories     breakfast, dessert

Time 2h30m

Yield 3 dozen

Number Of Ingredients 9



Angel Biscuits image

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

1 package active dry yeast
1 1/2 cups buttermilk
4 cups all-purpose flour, and more for kneading and rolling
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup vegetable shortening, chilled
2 tablespoons melted salted butter

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



Another Angel Yeast Biscuit image

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.

1/4 ounce active dry yeast, 1 pack
1/4 cup warm water (105 to 115 degrees)
1 tablespoon sugar
3/4 cup buttermilk, warm (110 to 115 degrees)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 cup butter, cold

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