Heloises Angel Biscuits Food

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.

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.

HELOISE'S ANGEL BISCUITS

Steps:

• Preheat the oven to 400 degrees.
• Dissolve the yeast in warm water and set aside.
• Mix the dry ingredients (in the above order) in a bowl, and then cut in the shortening as you would for a pie crust. When it looks grainy or like little beads, it's time to stir in the buttermilk and the yeast mixture. Mix thoroughly but don't overmix.
• The dough is ready to use, or it can be refrigerated in a covered bowl for later.
• When ready to make biscuits, place dough on a well-floured counter or board and knead lightly.
• Roll out (don't overroll or work the dough) and cut with a biscuit cutter.
• Place the biscuits on a greased pan and let rise slightly--this is an important step, especially if you have refrigerated dough.
• Then bake in a 400-degree oven 12-15 minutes.

NEE'S ANGEL BISCUITS

Steps:

• Dissolve yeast in warm water. Set aside.
• combine all dry ingredients and cut shortening into dry mixture with a pastry blender until mixture resembles coarse cornmeal.
• Add the yeast mixture and buttermilk to the dry mixture and mix well.
• Turn this mixture out onto a floured surface and knead for one minute.
• Roll or pat out and cut into biscuits.
• Bake at 400 for 15 minutes.
• THIS DOUGH CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK.

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:

• 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 BY HELOISE RECIPE

Steps:

• Dissolve yeast in warm water. Mix dry ingredients. Cut in solid shortening. Stir in buttermilk and yeast. Refrigerate or knead slightly and roll out on a floured counter or board and cut with a biscuit cutter or small juice glass. Bake 12 - 15 minutes in a 400 degree oven, on a greased cookie sheet.

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

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.