Buttermilk Angel Biscuits Food

BUTTERMILK ANGEL BISCUITS

Steps:

• In a liquid measuring cup, combine yeast, water, and 1 tablespoon sugar. Set aside until mixture becomes creamy and foamy, about 5 minutes.
• Meanwhile, in a large bowl, whisk together flour, remaining sugar, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut shortening into dry ingredients until mixture resembles coarse meal.
• Add yeast mixture and buttermilk and stir until dough just comes together. Turn dough out onto a lightly floured work surface and knead 5 or 6 times; dough should be soft and moist. Return dough to bowl, cover bowl with plastic wrap, and refrigerate overnight or up to 1 week.
• Turn dough out onto a heavily floured work surface. Knead dough about 10 times. Using a lightly floured rolling pin, roll dough out to 1/3-inch thickness. Using a 2 1/4-inch round cutter, cut biscuits as close together as possible. Gather dough scraps and place one on top of the other. Knead and roll out dough again. Stamp out as many biscuits as possible. Discard remaining scraps.
• Arrange biscuits, with sides touching, on an ungreased baking sheet. Brush with melted butter and set aside to rise in a warm place for about 30 minutes.
• Meanwhile, preheat oven to 425 degrees F. Bake biscuits until golden brown, 10 to 12 minutes. Serve warm.

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.

BUTTERMILK ANGEL BISCUITS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 5-1/4 cups flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and yeast mixture to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead gently 8-10 times, adding flour if needed. Roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let stand at room temperature 20 minutes., Preheat oven to 450°. Bake 8-12 minutes or until golden brown. Serve warm.

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.

BUTTERMILK ANGEL BISCUITS

Steps:

• Set oven to 375 degrees.
• Lightly grease a cookie sheet.
• In a bowl combine the flour, sugar, baking powder, salt, grated cheddar cheese (if using) and baking soda; stir with a spoon to combine.
• Grate the frozen butter into the flour mixture; toss to combine.
• Make a hole in the center of the flour mixture.
• Add in the buttermilk all at once; stir just until moistened (do not overmix!).
• Divide the dough into two.
• Knead each dough piece gently, until dough holds together.
• Shape the dough into a semi-flat round ball. into a ball,.
• Wrap the balls in plastic wrap and refrigerate for about one or more hours, before cutting into biscuits.
• Flatten with hands on a lightly floured surface to about a 1-inch thickness (can be thicker if desired for a higher biscuit).
• Cut the dough with a biscuit cutter into round shapes.
• Place on cookie sheet.
• Bake for 15-17 minutes, or until lightly browned.
• **NOTE** because of the butter content, these biscuits tend to spread out a bit while baking, not too worry though, they are still to die for LOL!

ANGEL BISCUITS

Steps:

• Stir the warm water and honey in a small bowl until dissolved, then stir in the yeast; set aside until creamy or foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder, baking soda and kosher salt in a large bowl.
• Add the cut-up butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center and add the yeast mixture and buttermilk. Stir with a wooden spoon or rubber spatula until the flour is completely moistened and the dough looks like a shaggy ball. Cover the bowl with plastic wrap and let rise at room temperature until the dough is doubled in size, 1 to 1 1/2 hours.
• Lightly brush the bottom and sides of a 9-inch pie plate or 9- to 10-inch cast-iron skillet with melted butter. Turn out the dough onto a lightly floured surface and briefly knead three or four times until smooth. Pat until 1 inch thick; fold in half like a book and pat to 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Cut out rounds using a 2 1/4-inch biscuit cutter (dip the cutter in flour if the dough is sticky). Gently knead the scraps together once to cut out more biscuits. You should have about 10. Place them close together in the pan. Cover and refrigerate until the biscuits rise and are cold and firm, at least 3 hours or overnight.
• Preheat the oven to 425˚ F. Brush the tops of the biscuits generously with melted butter. Bake until browned on top and firm in the spots where the biscuits meet, 20 to 25 minutes. Brush again with more melted butter and sprinkle with flaky salt. Let cool in the pan for at least 20 minutes, then slide out.

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.

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.

CHEESY ANGEL BISCUITS

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Cut 1 1/4 cups (2 1/2 sticks) cold butter into small cubes.
• Sift together the flour, baking powder and baking soda in the bowl of a stand mixer fitted with the beater attachment. Turn the machine on low and pour in the sugar, salt and yeast. Mix the dry ingredients together thoroughly. With the machine running, gradually add the cubed butter piece by piece. Allow the mixer to slowly cut the butter into the flour mixture until it resembles cornmeal with some pea-sized clumps, about 5 minutes. Add the fresh thyme leaves and mix for 30 seconds more to combine. With the machine still running on low speed, pour in the buttermilk and sour cream. This will pull the mixture together into a sticky dough. Turn the machine off and add the Cheddar. Fold the cheese into the dough on low speed, for about 30 seconds. Scrape the dough out onto a lightly floured surface. Pull the dough together into a smooth disc.
• Using a floured rolling pin, roll the dough out until it is 1 inch thick. Use a floured 2-inch round biscuit cutter to cut out biscuits. Place the biscuits on the parchment-lined baking sheet. Collect the dough scraps and roll out and cut again just once more, then discard scraps.
• Melt the remaining 1/4 cup (1/2 stick) butter in the microwave. Brush the tops of the raw biscuits with half of the melted butter.
• Bake the biscuits until evenly golden brown, 22 to 25 minutes. Brush the biscuits with the remaining melted butter. Serve warm with sorghum, honey and marmalade.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

ANGEL YEAST BISCUITS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well., Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.

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 450 degrees. Line a baking sheet with parchment; set aside. Dissolve yeast in warm water and let stand until foamy, 5 to 10 minutes.
• Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl. Transfer half of mixture to a food processor and add butter. Pulse until mixture resembles coarse meal with some blueberry-size clumps. Return to remaining flour mixture in bowl and mix to combine. Make a well in center of bowl and add yeast mixture and buttermilk. Stir until a dough forms, then turn out onto a floured work surface. Knead until dough is smooth and no longer sticky, about 5 minutes.
• Roll out dough to 1/2-inch thick and cut out 1 1/2-inch rounds with a biscuit cutter. Set rounds 1 inch apart on baking sheet, brush tops with melted butter, and bake until lightly golden (do not let brown), 10 to 12 minutes. Serve warm or at room temperature.

FLAKY ANGEL BISCUITS

Steps:

• Dissolve yeast in lukewarm water.
• Into a large bowl, sift flour with other dry ingredients.
• Cut in shortening.
• Add Buttermilk.
• Then add yeast mixture.
• Stir until all flour is dampened.
• Knead on floured board a minute or two.
• Roll out to desired thickness and cut with biscuit cutter.
• Bake at 400° for about 12 to 15 minutes or till lightly browned.
• This dough may be placed in the refrigerator after mixing and used as needed for a couple of weeks.
• Biscuits do not have to rise before baking.

ANGEL BISCUITS

Steps:

• In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle yeast over water; let stand until creamy looking, about 5 minutes.
• In a medium bowl, combine 1 cup flour mixture, yeast mixture, melted butter, and 1 cup buttermilk; stir to combine. Add remaining flour mixture and buttermilk alternately, stirring between additions. When a sticky dough forms, cover with plastic wrap, and refrigerate for 2 hours.
• Preheat oven to 450 degrees. Remove dough from refrigerator, and turn out onto a lightly floured work surface. Knead a few times; roll to a 1/2-inch thickness. Cut out with a 2 1/4-inch round biscuit or cookie cutter; place on baking sheet about 1 inch apart. Bake until golden on top and done in the middle, 12 to 15 minutes. Remove from oven; transfer to a wire rack to cool. Serve warm.

SUSAN SPUNGEN'S ANGEL BISCUITS

Steps:

• In a small bowl, sprinkle the yeast over 1/2 cup warm water; let stand until foamy, about 5 minutes. Into a large bowl, sift together flour, sugar, salt, baking powder, and baking soda; set aside.
• Place 1 cup flour mixture in another large bowl. Add butter, yeast mixture, and 1 cup buttermilk; stir to combine. Add remaining flour mixture in three batches, alternating with remaining cup buttermilk and stirring between additions, until dough is sticky and just holds together. Cover bowl with plastic wrap; refrigerate at least 2 hours or overnight.
• Preheat oven to 450 degrees. Pinch off 24 pieces of dough, and roll into 2-inch balls; place them, just touching one another, on a baking sheet. Bake until the biscuits are golden brown, 20 to 25 minutes. Serve warm. Once formed, the dough balls can be refrigerated overnight, covered with plastic wrap.

ANGEL BISCUITS

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside. , In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture. , Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until almost doubled, about 1 hour., Bake at 450° for 8-10 minutes or until golden brown. Lightly brush tops with melted butter. Serve warm.

ANGEL BISCUITS

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.

ANGEL BISCUITS II

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
• On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
• Bake in preheated oven for 10 to 12 minutes, or until browned.

ANGEL BISCUITS

Steps:

• Dissolve the yeast in 1/4 cup lukewarm water (about 105 degrees) in a one-quart bowl, and set aside.
• Place the buttermilk in a small saucepan, and heat, stirring constantly, over low heat 4 to 5 minutes, until just lukewarm. Stir into the yeast mixture, and set aside.
• In a large bowl, sift 4 cups flour with the baking soda, baking powder, salt and sugar. Add the shortening. Using two knives, a pastry blender or your fingertips, cut in the shortening until the mixture resembles cornmeal. Alternatively, the dry ingredients can be sifted into a food processor, the shortening cut in by pulsing, and the mixture transferred to a large bowl.
• Gradually add the buttermilk mixture to the dry ingredients, stirring constantly, to form a soft dough. Sprinkle the dough with a little more flour, form it into a ball and knead it lightly in the bowl about 2 minutes, until it is fairly smooth. Roll it on a lightly floured surface into a circle about 1/2 inch thick. Cut into 2 1/2-inch rounds with a biscuit cutter or a glass. The scraps can be lightly kneaded together, rolled and cut.
• Place the biscuits at least 1 inch apart on two large ungreased baking sheets. Brush the tops with melted butter. Cover with a cloth, and set aside to rise until doubled, about 1 1/2 hours.
• Preheat oven to 425 degrees. Adjust oven rack to the lower third.
• Bake the biscuits, one sheet at a time, 10 to 12 minutes, until golden brown. Remove immediately from the baking sheet, and serve while still hot.