Angel Biscuit Mix Food

ANGEL BISCUITS

Steps:

• Dissolve the yeast in 1/2 cup warm water in a small bowl, let stand for 5 minutes.
• Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal.
• Add yeast mixture and buttermilk to flour mixture; stir until just moist.
• Cover and chill 1 hour.
• Preheat oven to 450 degrees.
• Turn the dough out onto a heavily floured surface; knead lightly 5 times.
• Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter.
• Place biscuits on a baking sheet coated with cooking spray.
• Brush melted butter over the biscuit tops.
• Bake at 450 degrees for 12 minutes or until golden.

TRISHA YEARWOOD'S ANGEL BISCUITS

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.

AIRY ANGEL BISCUITS

Steps:

• Preheat the oven to 450 degrees. Butter a baking sheet or line it with parchment paper and set aside.
• Dissolve the yeast in the warm water and let stand until foamy, about 5 to 10 minutes.
• Sift the flour, baking powder, baking soda, sugar, and salt together into a large bowl. Transfer half of the dry ingredients to the bowl of a food processor and cut in the cold butter, pulsing, until the mixture resembles coarse meal, with some larger pieces of butter still remaining. Transfer the mixture back to the bowl with the dry ingredients and mix to combine. Make a well in the center of the bowl and add the yeast mixture and buttermilk. Stir until a dough forms and turn out onto a floured board. Kneed until the dough is smooth and no longer sticky, about 5 minutes.
• Roll out the dough to a thickness of 1/2 inch, and cut out 1 1/2-inch rounds with a biscuit cutter. Set the biscuits 2 inches apart on the baking sheet, brush the tops with melted butter, and bake until lightly golden (they should not brown), 10 to 12 minutes.

ANGEL BISCUITS

Steps:

• Preheat oven to 400 degrees.
• Mix ingredients together.
• Spray 6 muffin tins with nonstick cooking spray and fill with batter.
• Bake for 12 minutes or until golden brown.

ANGEL BISCUITS

Steps:

• Dissolve yeast in warm water.
• Let stand 5 minutes.
• Stir in the buttermilk; set aside.
• In a large mixing bowl, combine flour, sugar, baking powder, soda and salt.
• Cut in shortening with a pastry blender until mixture resembles coarse meal.
• Stir in yeast/buttermilk mixture; mix well.
• Turn out onto a lightly floured surface; knead lightly 3-4 times.
• Roll to a 1/2" thickness.
• Cut with a 2 1/2" biscuit cutter.
• Place on a lightly greased baking sheet.
• Cover and let rise in a warm place about 1 1/2 hours.
• Bake at 450°F for 8-10 minutes.
• Lightly brush tops with melted butter.
• Yield: about 2 1/2 dozen.

ANGEL BISCUITS

Steps:

• Dissolve the yeast and a pinch of the sugar in the warm water. Into a large bowl, sift the baking soda, baking powder, salt, and the remainder of the sugar, with 6 cups of the flour. Cut the shortening into the dry ingredients with 2 forks, a pastry cutter, or your fingers until the size of garden peas. Add the yeast mixture to the buttermilk and stir into the flour mixture until all the flour is barely moistened to make a sticky dough. Cover with plastic wrap and refrigerate overnight or up to a week before using. When ready to bake, preheat the oven to 425 degrees F. Place about 1 cup additional flour on the work surface. Place the sticky dough on top of the flour and sprinkle with more flour. Pat out into a round 1/3-inch thick and then fold over to a height of 2/3-inch. Using a 2 1/2-inch biscuit cutter, cut out the biscuits. If you desire a 1 1/2-inch round, make the dough thinner- a total of 1/2-inch. Place the biscuits, their sides touching, on the baking sheet. Bake 10 to 12 minutes, until lightly tinged with brown.

HEALTHY ANGEL BISCUITS

Steps:

• Mix the vinegar with the soy milk and set aside.
• Combine all dry ingredients.
• Cut in shortening.
• Make well in center and pour in soymilk and water and incorporate into mixture until dough forms.
• Gently knead dough for a couple of minutes until smooth.
• Roll out dough and cut circles. Fold circles in half and place on greased baking sheet.
• Bake at 400 F for 15 to 18 minutes or until golden on top.
• Serve with butter or Margarine (like Earth Balance) and jam and enjoy!

ANGEL BISCUITS

Steps:

• Dissolve yeast in water and set aside.
• Sift all dry ingredients and cut in shortening.
• Add buttermilk and yeast and mix well.
• Pour onto floured board and knead.
• Then roll out to 1/4 or 1/2 inch thickness and cut.
• Put into greased baking pan and let rise to double size (about 1 1/2 hours).
• Bake at 400 degres for 15 minutes.
• This dough will keep in a refrigerator for a week if covered tightly.
• After cutting the biscuits out, they can be frozen on the pan and then placed in a plastic bag.
• They will not stick together.
• Take out as many as necessary and let them rise from one to two hours.
• Then bake.

GRANDMA'S ANGEL BISCUITS

Steps:

• Dissolve yeast in warm water, let stand 5 minutes.
• Stir in buttermilk, set aside.
• In large bowl, mix flour, sugar, baking powder, baking soda and salt.
• Cut in shortening with pastry blender until resembles a coarse meal.
• Stir in liquid mix from steps 1 & 2.
• Turn out on a lightly floured surface and knead 3-4 times.
• Roll to 1/2 inch thickness, cut with biscuit cutter.
• Place on lightly greased baking sheet, cover and let rise in warm place 1.5 hours.
• Bake at 450 degrees 8-10 minutes.
• Brush tops with melted butter.