MNMOM
09-22-2008, 03:28 PM
After Mom posted about biscuits, I thought about this one, they are super, good with butter and jelly or with sausage gravy.
Angel Biscuits
Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon sugar
3/4 cup warm buttermilk (110° to 115°)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
Directions:
In a large mixing 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. Yield: 1 dozen.
I got this recipe out of "A Taste of Home" magazine. *This is the lower fat recipe.
This is the regular recipe for:
Angel Biscuits
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° - 115°)
2 cups warm buttermilk (110° - 115°)
5 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup shortening
Melted butter
Directions:
Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large mixing bowl, combine flour, sugar, salt, baking powder and soda. 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 into a 1/2-in. thickness. Cut with a 2-1/2-in. 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° for 8-10 minutes. Lightly brush tops with melted butter. Yield: 2-1/2 dozen.
Angel Biscuits
Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon sugar
3/4 cup warm buttermilk (110° to 115°)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
Directions:
In a large mixing 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. Yield: 1 dozen.
I got this recipe out of "A Taste of Home" magazine. *This is the lower fat recipe.
This is the regular recipe for:
Angel Biscuits
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° - 115°)
2 cups warm buttermilk (110° - 115°)
5 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup shortening
Melted butter
Directions:
Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large mixing bowl, combine flour, sugar, salt, baking powder and soda. 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 into a 1/2-in. thickness. Cut with a 2-1/2-in. 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° for 8-10 minutes. Lightly brush tops with melted butter. Yield: 2-1/2 dozen.