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.
MEME MELINDA'S ANGEL BISCUITS/CINNAMON ROLLS
Recipe passed down. Had to experiment to get it right. Hope you enjoy as our family does. Serving size depends on amount of dough you choose to use. Recipe is enough for a 9" dish of rolls and 9" pan of biscuits. Not sure about prep & bake time. Never timed it. Sorry. I grew up with my mom, aunt, and grandma making these. We each have our own style and adjust recipe accordingly. Enjoy!
Provided by Alice Wood @AliceW
Categories Biscuits
Number Of Ingredients 7
Steps:
- Dissolve soda in buttermilk. Dissolve yeast in warm water. Mix sugar and shortening in a large plastic bowl Slowly add buttermilk and yeast mixtures to the sugar and shortening. Add four or more cups of self rising flour to make the dough stiff and mix well.
- Seal tight and store in refrigerator until needed Take out amount needed. Work with very little flour and make into biscuits. Place in lightly greased pan. Brush tops with melted butter and bake at 350°until lightly golden brown
- Dough will keep in refrigerator for days. For cinnamon rolls get out dough needed and roll thin on a floured surface. Spread with melted butter then sprinkle with sugar and cinnamon. Roll as you would a jellyroll then cut and slice. Play cinnamon rolls in a buttered baking dish bake at 350° until golden brown Cool slightly then drizzle with icing by mixing a small amount of milk with confectioners' sugar
ANGEL ROLLS
Delight family and friends with these soft, tender yeast rolls that are done in a jiffy, thanks to quick-rise yeast. My family especially likes them with sausage gravy. -Debbie Graber, Eureka, Nevada
Provided by Taste of Home
Time 35m
Yield 14 rolls.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. In a small saucepan, heat the buttermilk, oil and water to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet. , Bake until golden brown, 15-18 minutes. Brush tops with butter. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 184 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 303mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
BISCUIT CINNAMON ROLLS
These biscuit cinnamon rolls are a simple, quick, inexpensive breakfast, dessert, or late night treat that even the kids will love.
Provided by SportzGuy
Categories Bread Yeast Bread Recipes
Time 35m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
- Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
- Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
- Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
- Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 17.5 g, Cholesterol 7.8 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.3 g, Sodium 161.2 mg, Sugar 11.8 g
MEME'S BISCUITS
Meme most often made rolled biscuits. For large biscuits, she had a special aluminum cutter with a small wooden handle that fit in the palm of her hand. She cut out small biscuits with an empty apple juice can open at both ends. Some purists use lard instead of butter. Although I like biscuits made with lard and understand the tradition and history, Meme and Mama had started using butter by the time I was born. The perfect biscuit should be golden brown and slightly crisp on the outside, with a light, airy interior. For a flaky, tender biscuit, don't overwork the dough: gently combine the ingredients until just blended. A very hot oven is essential. The steam interacts with the baking powder to create the biscuit's ideal textures inside and out.
Yield makes about 9 biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 500°F. In a bowl, combine the flour, baking powder, and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk, and gently mix until just combined.
- Turn the dough out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push the dough away from you, then fold it back over itself. Give the dough a small turn and repeat 8 or so times. (It's not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll the dough out 1/2 inch thick. Cut out rounds of dough with a 2 1/4-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
- Place the biscuits on an ungreased baking sheet or in an 8- by 2-inch round cake pan. If the biscuits are baked close together the sides will be moist. If the biscuits are baked further apart, the sides will be crisp.
- Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Serve warm.
- If I don't feel like rolling out biscuits, or just want a different texture, I tweak the recipe by adding more buttermilk to the dough and make drop biscuits: use 3 cups of flour-2 for the dough and 1 cup placed in a bowl to shape the dough into biscuits. Increase the buttermilk to 2 cups. The dough will be very wet and resemble cottage cheese. To form the biscuits into balls, scoop up some dough with a large ice cream scoop; place the dough balls in the bowl with the 1 cup of flour. Working one at a time, roll the balls to coat in flour, then set in an ungreased 8- by 2-inch round cake pan. The baking time will be the same as for cut biscuits.
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