Texas Angel Biscuits Oamc Drop Or Roll Out Recipes

TEXAS ANGEL BISCUITS - OAMC - DROP OR ROLL OUT

Steps:

• Dissolve yeast in warm water. Mix all dry ingredients (cut in shortening here) and combine with liquids.
• Place in refrigerator until ready to use. Stores up to two weeks.
• When ready to make: Take out the amount you want to use and leave the rest in the refrigerator.
• Roll out and shape into biscuits on a lightly floured surface or drop by the spoonful onto a lightly greased baking sheet. (Add some more flour here if needed).
• Bake at 375 for about 20 minutes or until browned on top.
• Serve warm.
• Amount of servings depends on the size of your biscuits. I usually get about 4 dozen from this.

ANGEL BISCUITS

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, salt, baking soda and yeast.
• Cut in the butter and shortening using a pastry knife or work it in with your hands just until pea sized pieces of butter remain.
• Add the buttermilk and stir just until combined.
• Transfer the dough to a well floured surface and pat it out into a square that's about 1 inch thick. Fold the square in half and pat it out again. Rotate the dough and fold in half again and pat out again until 1 inch thick.
• Use a 2 or 2 ¼ inch biscuit cutter, dipped in flour, to cut out the biscuits. Don't twist the biscuit cutter, just push down and pull up.
• Place biscuits on a parchment lined baking sheet or cast iron skillet and cover with plastic wrap or a light towel. Let rest for 30 to 60 minutes.
• Preheat oven to 425°F. Brush melted butter on the top of the biscuits and bake for 15 to 20 minutes or until golden brown and cooked through. Brush the hot biscuits with additional melted butter and serve immediately.

QUICK CHEESE BISCUITS (OAMC)

Steps:

• Preheat oven to 450°F.
• Combine flour, baking powder and salt.
• Stir in cheddar.
• Cut in butter using pastry blender or 2 knives until coarse crumbs form.
• Using fork, stir milk into flour mixture until a soft dough forms.
• Do not overwork or overmix dough.
• Drop dough in heaping tablespoonfuls, 1in apart on ungreased baking sheet.
• Bake 15 minutes.

GRANDMA'S ANGEL BISCUITS

Steps:

• Dissolve yeast in warm water, let stand 5 minutes.
• Stir in buttermilk, set aside.
• In large bowl, mix flour, sugar, baking powder, baking soda and salt.
• Cut in shortening with pastry blender until resembles a coarse meal.
• Stir in liquid mix from steps 1 & 2.
• Turn out on a lightly floured surface and knead 3-4 times.
• Roll to 1/2 inch thickness, cut with biscuit cutter.
• Place on lightly greased baking sheet, cover and let rise in warm place 1.5 hours.
• Bake at 450 degrees 8-10 minutes.
• Brush tops with melted butter.

ANGEL BISCUITS

Steps:

• Dissolve yeast in water and set aside.
• Sift all dry ingredients and cut in shortening.
• Add buttermilk and yeast and mix well.
• Pour onto floured board and knead.
• Then roll out to 1/4 or 1/2 inch thickness and cut.
• Put into greased baking pan and let rise to double size (about 1 1/2 hours).
• Bake at 400 degres for 15 minutes.
• This dough will keep in a refrigerator for a week if covered tightly.
• After cutting the biscuits out, they can be frozen on the pan and then placed in a plastic bag.
• They will not stick together.
• Take out as many as necessary and let them rise from one to two hours.
• Then bake.

ANGEL FLAKE BISCUITS

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.

HEALTHY MEATLOAF & MEATBALLS WITH GRAVY OAMC

Steps:

• Position oven racks near the center of the oven to allow room for the two pans.
• Preheat oven to 450°F Line 2 jelly roll pans (low-sided baking pans) with foil; spray with a cooking oil spray, such as Pam.
• In a large bowl, combine the meats, eggs, soup mix, breadcrumbs and milk. Make sure it's very well mixed - you don't want to see streaks of turkey or beef. A stand mixer with a paddle blade on low speed makes quick work of it.
• At this point, you can form the meat mixture into one meatloaf and meatballs as I do, or all meatballs or two meatloaves as you wish. Meatloaf should be formed directly on a jelly roll pan. Shape it into an oval about 3" high. Please don't use a loaf pan. Cooking it in a loaf pan will result in a steamed texture. Cooking it in an open pan will allow a nice brown crust to form.
• Spray top and sides of meatloaf with Pam.
• Put meatloaf into the oven and REDUCE oven temperature to 375°F Bake 45 - 60 minutes. Test for doneness with thermometer - 160°F.
• Remember, this contains poultry, it MUST be well done. When done, remove to a platter, slice and serve with gravy. To freeze, slice, allow to cool and wrap individual slices airtight. Thaw before re-heating.
• While the meatloaf starts cooking, form the rest of the meat mixture into 1" meatballs. A small ice cream style scoop works well and makes uniform sized balls. Place the balls on a jelly roll pan. Spray meatballs with Pam and bake 30 - 40 minutes, turning after 20 minutes. Test for doneness (160F). Freeze meatballs on the pan, after they are frozen, remove to a ziptop freezer bag.
• To serve, combine gravy ingredients in a large saucepan. Bring to a boil, reduce to a simmer. Bring a large pot of water to a boil, add frozen meatballs and simmer for 7-10 minutes, then drain and add to gravy. Good with noodles.