Southern Raised Biscuits Angel Biscuits Recipes

Steps:

• 1. Stir yeast into warm water til dissoved. Set aside
• 2. Combine flour, sugar, salt, baking powder, and baking soda in large bowl.
• 3. stir 1/2 c melted butter into buttermilk
• 4. pour wet mixture and yeast mixture into dry ingredients; then stir just until combined (NEVER OVER MIX BISCUITS)
• 5. knead lightly on floured surface; about 10-12 strokes.
• 6. roll or pat to approx 1/4" thick and cut with a 2" cutter
• 7. Place half on ungreased cookie sheet 1" apart
• 8. brush with remaining 2 Tbsp.melted butter, top with other half of biscuts.
• 9. Cover and let rise 1 1/2 to 2 hrs
• 10. Bake 375* for approx 15 min. or until done

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.

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Steps:

• 1. Preheat the oven to 400°F.
• 2. Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.
• 3. Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds. Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll, and cut as before.
• 4. Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.

Steps:

• Combine yeast and warm water.
• Let stand 5 minutes or until bubbly.
• Add buttermilk to yeast mixture, and set aside.
• Combine dry ingredients in a large bowl.
• Cut in shortening until mixture resembles coarse meal.
• Add buttermilk mixture, mixing with a fork until dry ingredients are moistened DO NOT OVER MIX!
• Turn dough out on a floured surface, and knead lightly 3 or 4 times.
• Roll dough to .5 inch thickness.
• Cut with a 2.75 inch biscuit cutter, and place on a lightly greased baking sheet, touching each other.
• Cover and let rise 1 hour.
• Bake at 450 for 10-12 minutes.