LIGHT AS A FEATHER ANGEL BISCUITS
These old-fashioned biscuits have a light and fluffy texture. They're also quick and easy to make and a great recipe to try if you've never baked with yeast before. Serve warm from oven - and watch them disappear!!
Provided by Chef mariajane
Categories Yeast Breads
Time 13m
Yield 24 biscuits
Number Of Ingredients 10
Steps:
- Combine evaporated milk and lemon juice. Reserve.
- Dissolve yeast in 1/2 cup warm water. Let stand 5 minutes.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal., Add yeast mixture and reserved evaporated milk mixture to flour mixture. Stir just until moist. Cover and refrigerate for 1 hour.
- Preheat oven to 425°F Line a baking sheet with parchment paper.
- Knead dough on a floured surface about 5 times. Roll out dough to 1/2-inch thickness with a 2-inch cutter. Place on prepared baking sheet.
- Bake in preheated oven for 12-13 minutes or until golden brown.
- TIPS: When cutting out biscuits always cut straight down and do not twist cutter as this will seal the edges and biscuits will not rise properly.
- Add chopped chives and grated cheeses for a different taste.
Nutrition Facts : Calories 165, Fat 5.8, SaturatedFat 2, Cholesterol 4.7, Sodium 212.7, Carbohydrate 24.3, Fiber 0.8, Sugar 2.3, Protein 4
FEATHER-LIGHT BISCUITS
I usually used a glass as a cutter so the biscuits are bigger than average size, and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam. -Eleanore Hill, Fresno, California
Provided by Taste of Home
Time 30m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times. , Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° until lightly browned, 10-12 minutes.
Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 397mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
TUILE BISCUIT
Steps:
- Preheat oven to 350 degrees F.
- Into a large bowl, sift together the flour and sugar.
- In a small bowl, mix the egg whites and butter together. Slowly add to dry ingredients. Mix so all lumps are removed.
- Using a silicone mat, lay out a stencil (whatever shape you desire), and spread batter with a pallet knife so the batter is the same thickness as the stencil.
- Place in the freezer for 3 to 4 minutes and remove. Run a knife around the inside edge of the stencil, making sure not to alter the shape of the biscuit.
- Bake on a sheet pan for 4 to 6 minutes until lightly brown around the edges.
- Remove from the sheet pan with a metal spatula, as biscuit will continue to bake on hot pan. Serve.
DIRTY SOUTH BISCUIT
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Combine the buttermilk, hot sauce, kosher salt and black pepper in a bowl and add the chicken tenders. Allow to marinate, refrigerated, for at least 2 hours or, for best results, overnight.
- Fill a large cast-iron pan with enough oil for deep-frying; heat until the oil registers 350 degrees F on a deep-frying thermometer. Set a cooling rack over a baking sheet. Stir together the flour, iodized salt and white pepper. Remove the chicken from the marinade, letting excess drip off, and roll in the flour mixture to coat. Fry in batches until golden brown, 4 to 5 minutes per side. Drain on the cooling rack. Serve with biscuits and sausage gravy.
CINNAMON-SPICED JACONDE BISCUIT
Provided by Food Network
Categories dessert
Time 9h40m
Yield about 24 servings
Number Of Ingredients 26
Steps:
- For the cream: In a blender, puree the cranberries until completely smooth. Place the cream in a pot and bring to a light boil. Add the cranberry puree, then pour the hot cream mixture over the chocolate and mix until smooth. Strain through a fine mesh sieve and rest overnight in the refrigerator.
- In a stand mixer fitted with the whisk attachment, whip the Parisian cream until soft peaks form. Transfer the cream to a piping bag fitted with a star tip.
- For the apples: Heat the granulated sugar in a pan with the vanilla seeds until caramelized and light amber. Add the brown sugar and cook until it all melts. Deglaze the pan with the butter. Add the apples and cook for 3 minutes. Add the brandy and cinnamon, and marinate overnight in the refrigerator.
- For the cake: Preheat the oven to 500 degrees F. Whisk the eggs, almond flour, and confectioners' sugar together. Fold in the cake flour and butter. Whip the egg whites, granulated sugar and egg white powder to form soft peaks. Fold the egg whites into the batter. Pour the batter into a full-size sheet pan and bake until light brown, about 7 minutes.
- Cool the cake and then cut out rounds with a 2-inch round cutter, about 72 total rounds.
- For the gelee: Soak the gelatin in cold water until completely soft, about 5 minutes. In a small saucepot, warm the apple cider and granulated sugar until a candy thermometer inserted in the mixture reads 110 degrees F. Add the gelatin and remove from the heat. Mix it all together and pour into small, rectangular candy molds, then chill in the refrigerator until firm, 20 minutes.
- For the foam: Puree the apples in a food processor and set aside. In a small saucepot set over medium-high heat, bring the heavy cream to a boil. In a small mixing bowl, add the egg yolks and granulated sugar, and mix together. When the heavy cream comes to a boil, immediately remove from the heat and pour half into the yolk mixture. Whisk the egg yolk mixture and return the saucepot to the stovetop. Bring the cream back to a boil and whisk in the tempered yolk mixture. Cook until the mixture starts to thicken, then remove from the heat. Pour the mixture into a small mixing bowl and add the pureed apples and the apple compound. Refrigerate until completely cool, 20 minutes. Puree with an immersion blender to make the foam.
- To assemble, pipe a layer of Parisian cream on a cake round, then top with another piece of cake and another layer of cream. Finish with a final layer of cake and top with some caramelized apples. Repeat for the remaining pieces of cake and cream. Serve each with a piece of gelee and some foam.
FEATHER LIGHT BUTTERMILK BISCUITS
These are the only biscuits my family will eat. Mile high, light, fluffy and moist, this recipe is the only one you will ever need. Just the right balance of fluffy, white center and a buttery golden bottom. We love them smothered in butter, honey or jam, right out of the oven. The ingredients in most biscuit recipes are pretty...
Provided by Family Favorites
Categories Other Breads
Time 40m
Number Of Ingredients 7
Steps:
- 1. Blend flour, baking powder, salt and sugar in a large bowl vigorously with a whisk. Cut butter into dry ingredients with a pastry cutter leaving pieces of butter about the size of large peas.
- 2. Put the bowl containing the flour and butter combo in the freezer for 15 minutes. *IMPORTANT* Please don't skip this step.
- 3. Pour buttermilk into a measuring cup. Add a large pinch of baking soda to the buttermilk.
- 4. After 15 minutes, take the bowl from the freezer and add 3/4 cup buttermilk. Stir just until it is mixed. Don't over-mix. Add additional buttermilk a little at a time until a stiff but sticky dough just forms. Over mixing will make them tough and dense. Leave the dough a little stickier than you think because you will be adding more flour on the counter.
- 5. Flour your counter and hands. Take dough from bowl, place on counter and fold in half, very gently, 6-8 times, no more. Be extra careful not to handle the dough very much. The dough will be rough looking, not smooth like bread dough. This is what you want.
- 6. Flatten dough gently with hands to about 1 to 1 1/2 inches high. I use a small glass, 2 1/2" in diameter. Push straight down once. Do not twist or edges will seal and they will not rise when baked. Extra dough can be patted gently back together once or twice and re-cut. *Never use a rolling pin. This is the best way to get "hockey pucks" instead of light, feathery biscuits! lol
- 7. Place on parchment lined shiny cookie sheet with sides gently touching forming a square, 3 across, 3 down.
- 8. Brush tops with milk and place on top of stove while oven is preheating. Preheat oven to 425 degrees. When preheated, bake for 11-18 minutes or until golden. Watch closely. Don't over bake. Brush lightly with melted butter when done.
LIGHT AS A FEATHER DROP BISCUITS
These biscuits are really light and a bit crumbly. They make small bite-sized biscuits that go well with soups and salads. Feel free to add herbs, chives, or Parmesan to the batter for a variation.
Provided by Vicki Butts (lazyme)
Categories Biscuits
Time 35m
Number Of Ingredients 5
Steps:
- 1. Place flour, baking powder and salt in large bowl of an electric mixer.
- 2. Beat for a few seconds to blend.
- 3. Add the butter and beat until mixture resembles coarse meal. By hand, stir in the cream until blended.
- 4. Drop batter by the heaping tablespoon onto an ungreased cookie sheet and bake in a 425° oven for 20 minutes, or until tops are golden brown.
- 5. Yields 12 to 14 biscuits.
More about "light as a feather coated biscuit recipes"
LIGHT-AS-A-FEATHER TWO-INGREDIENT BISCUITS | JUST A PINCH …
From justapinch.com
Cuisine AmericanCategory Biscuits
LIGHT AS A FEATHER COATED BISCUIT RECIPE - BAKER RECIPES
From bakerrecipes.com
LIGHT AS FEATHER BISCUITS - RECIPE - COOKS.COM
From cooks.com
LIGHT AS A FEATHER COATED BISCUIT RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
FEATHER-LIGHT BISCUITS | PUNCHFORK
From punchfork.com
SHIRLEY'S FEATHER-LIGHT BISCUITS - VIKING RANGE, LLC
From vikingrange.com
LIGHT AS A FEATHER COATED BISCUIT – RECIPES NETWORK
From recipenet.org
LIGHT AS A FEATHER COATED BISCUIT RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
ASTRAY RECIPES: LIGHT AS A FEATHER COATED BISCUIT
From astray.com
LIGHT AS A FEATHER COATED BISCUIT - BIGOVEN
From bigoven.com
ASTRAY RECIPES: BISCUITS ( FEATHER )
From astray.com
LIGHT AS A FEATHER COATED BISCUIT - BAKING RECIPES ONLINE
From bakingrecipesonline.com
LIGHT AS A FEATHER COATED BISCUIT RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
SHIRLEY'S FEATHER-LIGHT BISCUITS - BIGOVEN
From bigoven.com
You'll also love