HEAVENLY ANGEL BISCUITS
This is one of Paula Deen's many excellent biscuit recipes :) Enjoy!
Provided by chris elizondo
Categories Biscuits
Time 15m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine flour, salt, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture is crumbly.
- 2. In a small bowl, combine warm water and yeast, stirring to dissolve. Add sugar, stirring to dissolve. Let mixture stand for 5 minutes or until foamy. Add to flour mixture. Gradually add buttermilk, stirring to combine. Dough will be sticky. Cover and refrigerate overnight.
- 3. Spray a large baking sheet with nonstick cooking spray. On a lightly floured surface, turn out dough, and pat to ¾-inch thickness. Using a 2 1/2-inch round cutter, cut dough, rerolling scraps as needed. Place biscuits on prepared pan, and let stand at room temperature for 2 to 2 1/2 hours or until doubled in size.
- 4. Preheat oven to 425°. Bake biscuits for 10 minutes or until golden brown. Serve warm.
BUTTER SWIM BISCUITS
These biscuits are literally swimming in butter prior to baking, hence the name. No need to butter them since they are buttery and fluffy. Perfect for breakfast or for dinner. Great use of pantry items during this stay-at-home order during the Coronavirus pandemic.
Provided by Yoly
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted.
- Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces.
- Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 31.2 g, Cholesterol 29 mg, Fat 11 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 6.8 g, Sodium 527.2 mg, Sugar 4.2 g
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.
MELT IN YOUR MOUTH HEAVENLY BISCUITS
These are the most delicious biscuits I've ever tasted! They just melt in your mouth. Great on their own or with sausage gravy, these biscuits are sure to impress. This recipe comes from Shirley Corriher's "Cookwise".. a terrific cookbook! She's the food scientist on "Good Eats" with Alton Brown. I think that this is her grandma's recipe. Be sure to follow this recipe exactly.. There is a method to the madness!! Enjoy!! One of my reviewers complained that she couldn't work the dough. So I updated the directions to be more explicit. This dough cannot be "worked" like traditional biscuit dough would.. the excessive moisture creates a steam inside the dough as it bakes creating an out-of-this-world treat! So just forget everything you know about making biscuits and have faith in the recipe... it really is worth the effort.
Provided by BETHANY T.
Categories Breads
Time 25m
Yield 8-10 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F.
- Spray an 8 inch round cake pan with cooking spray.
- Combine next 6 ingredients in a medium bowl.
- Cut in shortening or lard.
- Stir in buttermilk and cream.
- (mixture will be VERY WET!) Let stand 2-3 minutes.
- Pour remaining cup of flour into another bowl.
- Flour your hands.
- Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
- Cover with more flour.
- Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
- Drop into prepared pan.
- Repeat with remaining dough, placing tightly into pan.
- This is so they rise up instead of just spreading out.
- Brush with melted butter or margarine.
- Bake 15-20 minutes or until lightly browned.
- Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
- Serve ASAP!
HEAVENLY BISCUITS
Make and share this Heavenly Biscuits recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breads
Time 12m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Sift together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the shortening until mixture resembles crumbs.
- In a cup, thoroughly mix the beaten egg and milk.
- Add to the flour mixture.
- Stir only until the dough forms a ball, but is still sticky.
- Turn onto a floured surface and knead gently 10 strokes.
- Roll out to 3/4 inch thickness and cut with the rim of a glass that has been dipped in flour.
- Place on ungreased cookie sheet, touching each other.
- Bake at 450 deg F for 12 minutes.
- Brush with melted butter when hot.
HEAVENLY BISCUITS
These biscuits are melt in your mouth good. I make them when I want to show some love!
Provided by Shirley Anderson
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- 1. Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk: set aside. In a large bowl combine dry ingredients. Cut in shortening with a pastry blender until crumbly. Stir in yeast mixture; mix well. Turn onto lightly floured surface; knead lightly 3-4 times. Roll out to 1/2 inch thickness. Cut with 2 1/2 inch biscuit cutter. place on lightly greased baking sheets. Cover and let rise in a warm place for 1 1/2 hours. Bake at 450 degrees for 8 to 10 minutes. Brush tops with butter. Remove from pans to wire racks. Enjoy!
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
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