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.
GRANDMA'S BISCUITS
Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 371mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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
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
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.
GRANDMA'S BAKING POWDER BISCUITS
This is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.
Provided by IMACOOKY1
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
- Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.1 g, Cholesterol 16.6 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 271.3 mg, Sugar 2.8 g
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- Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.
- Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.
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