LIGHT AND FLAKY BISCUITS
Flaky and light biscuits. Perfect addition to homemade soup.
Provided by Mindy Foster
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Whisk milk and egg together.
- Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
- Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
- Bake in the preheated oven until golden brown, about 12 minutes.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 23.7 g, Cholesterol 14.7 mg, Fat 10.6 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 406.7 mg, Sugar 2.8 g
HOMEMADE ANGEL BISCUITS
Steps:
- First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl.
- Stir in the yeast.
- Let yeast proof while moving on the next step.
- In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda, salt.
- Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs.
- Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.
- Next begin pushing the flour mixture into the well, until everything is combined and a dough has formed.
- Lightly flour a work surface and turn the dough out on the work surface.
- Gently knead the dough to incorporate all the crumbs until you have a mound of soft, pliable dough.
- Fold the dough several times (this will create layers in your finished biscuits.)
- Pat the dough out into a 1-inch thick rectangle.
- Using a floured 2.5 inch round biscuit cutter, cut out 8-10 biscuits. (do not twist the cutter, simply go straight down and pull up)
- Place biscuits on a lightly greased pan, about 1/2 inch apart. ( My 9-inch pan held 8 biscuits)
- Cover pan loosely with plastic wrap and place in a very warm, draft-free location. (I put mine in the oven with just the pilot light on)
- Let rise for 1-hour and then preheat oven to 400 F.
- Remove plastic wrap and gently brush the tops with a light coating of heavy whipping cream. (This will help with browning)
- Bake for 10-12 minutes. (check on it at the 8-minute mark) Turn the oven to a low broil during the last minute to create golden tops (be sure to watch it constantly while broiling to prevent burning)
- Brush with melted butter as soon as they come out of the oven.
ANGEL FLAKE BISCUITS
This is a recipe that has been handed down through generations. At least 6 generations of women in my family has had and made these biscuits. I like this recipe because once you have had these, you won't want another biscuit to go with a roast, Thanksgiving dinner, or stew for that matter. They great with breakfast or as a midday snack.
Provided by sweetlilcook
Categories Breads
Time 52m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Sift dry ingredients together in one bowl. Stir in oil. Add buttermilk and yeast. Mix until flour mixture is moist. knead well for 1 minute. Put in greased bowl and cover with damp cloth If you are going to use it right away just leave out on your counter. If not then you can refridgerate until ready to use. On floured board roll out dough 1/2 inch thick. Cut out biscuits. Let rolls rise for about 30 minutes before baking in 375 degree oven for 12-15 minutes. do not let them get too brown. Want a light brown color on top. Be sure to baste with butter as soon as they come out.
Nutrition Facts : Calories 1879.6, Fat 59.7, SaturatedFat 8.9, Cholesterol 9.8, Sodium 2419, Carbohydrate 292.6, Fiber 8.4, Sugar 53.8, Protein 40.4
FLAKY ANGEL BISCUITS
These yeast biscuits do not have to rise. I got this recipe from my wonderful mother-in-law many years ago. I wish she was still here to enjoy them with me.
Provided by Darlene Summers
Categories Yeast Breads
Time 25m
Yield 24 biscuits, 24 serving(s)
Number Of Ingredients 9
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
Angel biscuits are a cross between a regular biscuit and a dinner roll. They're super light and fluffy!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield About 10 angel biscuits
Number Of Ingredients 10
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.
COUNTRY HAM AND FRIED EGG ON ANGEL BISCUITS
Provided by Bobby Flay
Time 2h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
- Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
- Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
- Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.
- Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.
- *Cook's Note: It's American prosciutto .
- Blackberry topping:
- Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.
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.
FLAKY BISCUITS
Make and share this Flaky Biscuits recipe from Food.com.
Provided by queenbeatrice
Categories Breads
Time 27m
Yield 10 biscuits, 10 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, whisk together flour, baking powder, sugar and salt. Using pastry blender, 2 knives or fingertips, cut in butter and shortening until coarse crumbs with a few larger pieces. Make well in centre; pour in milk all at once. Stir with fork just until dough clings together.
- Turn out onto lightly floured surface; knead lightly 10 to 12 times. Pat out into scant ¾ inch thickness. Using 2 ½ inch round cutter, cut out biscuit, dipping cutter in flour between cuts, making sure to cut straight down and not twisting the cutter, which would seal the edges and prevent them from rising fully. Repeat with scraps once.
- Bake on ungreased or parchment paper-lined baking sheet in 450 degree oven until risen, golden and flaky, about 12 minutes.
Nutrition Facts : Calories 191.3, Fat 10.6, SaturatedFat 4.6, Cholesterol 14.5, Sodium 208.2, Carbohydrate 21, Fiber 0.7, Sugar 0.9, Protein 3.2
BIG ANGEL BISCUITS
Tender, flaky, buttery...it's a biscuit lover's dream. These rise HUGE. My mom's recipe, I hope you enjoy these as much as I do. :)
Provided by Gods_sugarcookie
Categories Yeast Breads
Time 35m
Yield 15 approximate, 15 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the yeast in the warm water and set aside. Mix dry ingredients in order given and cut in shortening until dry and crumbly.
- Stir in the yeast-water mixture and buttermilk; blend thoroughly. At this point you can cover and refrigerate until ready or make the biscuits now.
- Turn onto a floured surface and knead lightly, then roll fairly thick (about 1/2 inch) and cut with biscuit cutters; place on a greased pan.
- Let biscuits rise slightly (about 15 minutes) and bake in a 400 degree F oven until lightly browned. (about 8-12 minutes).
Nutrition Facts : Calories 151, Fat 7.2, SaturatedFat 1.8, Cholesterol 0.7, Sodium 239.1, Carbohydrate 18.6, Fiber 0.7, Sugar 2.5, Protein 2.9
FLAKY BISCUITS
Make and share this Flaky Biscuits recipe from Food.com.
Provided by Steve_G
Categories Breads
Time 30m
Yield 15 biscuits, 7-8 serving(s)
Number Of Ingredients 7
Steps:
- Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
- Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
- Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
- If using a food processor, transfer mixture to a large bowl.
- Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
- Let dough rest for 1 minute, then dump it on a floured work surface.
- Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
- With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.
- Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
- Bake until biscuits are lightly browned, 10 to 12 minutes.
- Serve immediately.
- Cool left overs, wrap with plastic wrap and freeze as soon as possible.
- NOTE.
- There's two things to remember when making biscuits.
- -Keepthings cold so the butter does not melt.
- The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
- If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
- -Workfast and gently.
- Only mix as much as necessary to do the job.
- Over working dough develops gluten.
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- 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 ⅓-inch thickness. Using a 2¼-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. (Biscuits made from the scraps will not be as fluffy.)
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- Preheat the oven to 425 degrees F.In a large bowl combine flour, kosher salt, sugar, and baking powder.Cut the butter into chunks.
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- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
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