Perkins Biscuits Recipes

Our two daughters love munching on these rich pecan-studded biscuits for breakfast. I make dozens and serve them piping-hot with butter and honey.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

Nutrition Facts : Calories 194 calories, Fat 11g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 313mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

• Ingredients

I have no idea where this name comes from nor where my mom got this recipe, but it's a favourite of mine. My recipe doesn't indicate a yield, so I'm guessing because I haven't made these in a while.

Provided by Swan Valley Tammi

Categories     Dessert

Time 30m

Yield 6 dozen

Number Of Ingredients 12

Nutrition Facts : Calories 1004.4, Fat 36.7, SaturatedFat 10.3, Cholesterol 86.7, Sodium 1430.8, Carbohydrate 157.7, Fiber 5.3, Sugar 74.2, Protein 14.2

• Ingredients

I remember exactly when I first encountered these celestial biscuits. It was in the early 1970s as I prowled the South in search of great grassroots cooks to feature in a new series I was writing for Family Circle magazine. Through county home demonstration agents, I obtained the names of the local women who'd won prizes at the county and state fairs. I then interviewed two or three of them in each area before choosing my subject. And all, it seemed, couldn't stop talking about "this fantastic new biscuit recipe" that was all the rage-something called Angel Biscuits. The local cookbooks I perused also featured Angel Biscuits, often two or three versions of them in a single volume. Later, when I began researching my American Century Cookbook, I vowed to learn the origin of these feathery biscuits. My friend Jeanne Voltz, for years the Woman's Day food editor, thought that Angel Biscuits descended from an old Alabama recipe called Riz Biscuits, which she remembered from her childhood. Helen Moore, a freelance food columnist living near Charlotte, North Carolina, told me that a home economics professor of hers at Winthrop College in South Carolina had given her the Angel Biscuits recipe back in the 1950s. "I remember her saying, 'I've got a wonderful new biscuit recipe. It's got yeast in it.' " Others I've queried insist that Angel Biscuits were created at one of the fine southern flour millers; some say at White Lily, others at Martha White (and both are old Nashville companies). In addition to the soft flour used to make them, Angel Biscuits owe their airiness to three leavenings: yeast, baking powder, and baking soda. Small wonder they're also called "bride's biscuits." They are virtually foolproof.

Provided by Jean Anderson

Yield Makes about 2 1/2 dozen biscuits

Number Of Ingredients 8

• Ingredients