ANGEL BISCUITS
I first received a sample of these light, wonderful angel biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They're perfect with sausage gravy, too! -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150 calories, Fat 7g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
ENGELSAUGEN - GERMAN ANGEL EYE COOKIES
For the ZWT6 Tour - German Region. Found on a German Recipe website. "These cookies not only taste good, they look really pretty too. Pack them in a colourful box or wrap in cellophane and give as gifts too." Preparation does NOT include the 1 hour of chill time needed.
Provided by HokiesMom
Categories Drop Cookies
Time 1h
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
- Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
- Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
- Leave them to cool and remove to a wire rack.
- Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.
Nutrition Facts : Calories 142.2, Fat 5.6, SaturatedFat 3.2, Cholesterol 23.3, Sodium 56.8, Carbohydrate 21.7, Fiber 0.5, Sugar 10.4, Protein 1.4
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 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.
EASY ANGEL BISCUITS
Yeast is used as part of the leavening to give these easy angel biscuits the light, airy texture that inspired their name.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- In a medium bowl, sift or whisk together flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle yeast over water, and allow to stand until creamy looking, about 5 minutes.
- In a medium bowl, combine 1 cup of the flour mixture, yeast mixture, melted butter, and 1 cup buttermilk. Stir to combine. Add the remaining flour and buttermilk alternately, stirring between additions. When a sticky dough forms, cover it with plastic wrap, and place in the refrigerator 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, and roll to a 1/2-inch thickness. Cut out with a 2 1/4-inch round biscuit or cookie cutter, and place on baking sheet about 1 inch apart. Bake 12 to 15 minutes or until golden on top and done in middle. Remove from oven; cool on a wire rack. Serve warm.
ANGEL BISCUITS II
These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.
Provided by Karin Christian
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h45m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 22.7 g, Cholesterol 0.8 mg, Fat 6.9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 329.4 mg, Sugar 2.6 g
AIRY ANGEL BISCUITS
Yeast makes these biscuits light and airy. Add a smear of Brooke's Mustard Dip and a slice of country ham for a delicious breakfast sandwich.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes forty-eight 1 1/2-inch biscuits
Number Of Ingredients 11
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 YEAST BISCUITS
These versatile yeast biscuits are so light, they almost melt in your mouth. They can be served with a sweet topping like jelly or a savory scoop of sausage gravy.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
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.
Nutrition Facts :
GERMAN ANGEL BISCUITS
This recipe is very similar to the Czech Angel Biscuits, but you can add sausage in the filling if you like additional flavor. Enjoy them.
Provided by pink cook
Categories Breads
Time 45m
Yield 30 biscuits
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF. Combine dry ingredients. Use pastry cutter to work in shortening, until evenly distributed and "crumbly." Dissolve yeast in warm water and stir in buttermilk.
- Add to dry ingredients and mix well. (At this point, dough may be covered and refrigerated up to 3 weeks and used as needed).
- Roll out dough to ½ inch thick and cut out biscuits and add the sausage in the middle of the dough. Brush with melted butter and bake 12-15 minutes until golden.
Nutrition Facts : Calories 162.1, Fat 8.6, SaturatedFat 3.4, Cholesterol 8.8, Sodium 195.3, Carbohydrate 18.6, Fiber 0.6, Sugar 2.5, Protein 2.8
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4.2/5 (13)Calories 240 per servingTotal Time 2 hrs 45 mins
- Whisk together the flour, yeast, sugar, salt, and baking powder., Add the shortening, mixing until evenly crumbly., Add the butter, mixing until roughly combined.
- The dough will be quite wet., Transfer the dough to a well-floured work surface, and quickly and gently pat it into a 7" diameter, 1"-thick circle., Use a 2" round biscuit cutter to cut 9 biscuits.
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