How to make ANGEL BISCUITS - Homemade biscuit recipe! BEST HOMEMADE BISCUITS!
I will show you step-by-step how to make angel biscuits that are quick and easy, that everyone is sure to love. Homemade biscuit recipe will replace the canned biscuits.
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ANGEL BISCUITS | Old-Fashioned YEAST STYLE | DIY Demonstration
ANGEL BISCUITS that melt in your mouth!! Light and Fluffy!! Easy to make!! Store biscuit dough in an airtight container in the refrigerator up to 5 days before using!! Recipe below...
ANGEL BISCUITS
(Makes about 30)
Preheat oven to 400 degrees F.
Line 2 large cookie pan with parchment paper, or lightly grease bottom of pans.
1/2 cup warm water (100 degrees to 110 degrees F.)
1 (1/4-ounce) envelope (Original or Fast Rise) active dry yeast
1 teaspoon sugar
5 cups all-purpose flour
1 teaspoon baking soda
5 teaspoon baking powder
1-1/2 teaspoon salt
1/2 cup chilled butter, cubed
1/2 cup solid vegetable shortening, cubed
2 cups buttermilk
1/4 cup butter, melted for brushing tops of biscuits
1. Mix together first 3 ingredients in a small cup or bowl. Set aside.
2. In a large bowl add flour, baking soda, baking powder, and salt. Whisk well.
3. Add cubed shortening and butter. Cut into flour mixture with a pastry tool, 1 fork, or 2 knives. A food processor maybe used. Work fats into dry ingredients until texture resembles cornmeal.
4. Add buttermilk and yeast mixture in the center of flour mixture, stirring until flour can no longer be seen.
5. Cover bowl with plastic wrap. Chill for 3 hours, or up to 5 days, in the refrigerator.
6. Turn desired dough amount out onto a lightly floured surface. Knead 3 to 4 times. Roll dough into a 3/4-inch thick circle. Fold dough in half...repeat once more. Gently roll dough to 3/4-inch thickness.
7. Using a 2-inch round cutter start cutting out biscuits.
8. Re-roll remaining scrap dough, and cut out biscuits.
9. Place dough rounds on prepared cookie sheets with sides touching. Brush tops of biscuits with melted butter.
10. Bake in a 400 degree F. preheated oven for 15-20 minutes or until golden in color.
TIPS: Baked biscuits maybe frozen in an airtight contain up to 3 months. When ready to use. Thaw in refrigerator overnight. Microwave for 3-4 seconds at a time until warm. Will taste like just baked.
~~~ENJOY your homemade ANGEL BISCUITS~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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Angel Biscuits
Angel Biscuits are a cross between a yeast roll and a biscuit. They are great for freezing as well as for making Breakfast pockets.
Edit: This was only the second cooking video I'd ever done so I really didn't know what I was doing (I'm not a whole lot better now - but improving, I think ;-) ). So, I didn't even think about showing the finished product. The next time I bake these I will do another video showing the finished product and link to it here. Thank you for all the encouraging comments!
Many have asked about time and temp for baking. Sorry, I didn't think to add that. If I am baking these fresh I preheat the oven to 375 and bake about 30 minutes or so until they are as brown as I want them to be. If I am baking from frozen, I put them in the cold oven and turn to 350 and they thaw as the oven preheats, and again, it takes about 30 minutes to bake. Of course ovens vary and it may take a little less or a little longer to brown them as you like. What I usually do is set the timer for 25 minutes and then check and see if they need longer.
The recipe is written out in a blog post for making the Angel Pocket breakfast meals.
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Angel Biscuits
Angel biscuits
2 1/4 teaspoon yeast
1 teaspoon sugar
1/4 teaspoon water
3 cups flour
2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon kosher salt
6 tablespoons frozen butter
1/2 cup Crisco 1
cup +2 tablespoons butter milk
Bake 400° 18 minutes
The Secret Ingredient Series: Angel Biscuits
I’m so excited because today I am launching the first video in my new ‘The Secret Ingredient Series’! As you might know, my book, The Secret Ingredient: Recipes for Success in Business and in Life has a sweet or savory recipe at the end of every chapter. One of my favorite recipes in the book is Angel Biscuits It’s my go-to biscuit recipe. These biscuits are soft, fluffy, buttery, with a little hint of sweetness...absolute heaven! I love to serve them with butter and blackberry jam and a cup of tea. It’s so easy to gobble up three of them! Enjoy!
Here's the recipe:
Heat the oven to 425F. Grease a baking sheet pan.
In a bowl, mix the flour, sugar, baking powder, and salt.
Cut the Crisco into the flour mixture with a pastry cutter until fine crumbs form.
Stir in the milk and blend until well combined.
Turn the dough out onto a lightly floured surface.
Knead lightly, then roll the dough out to about 1/2 inch thick.
Cut with a biscuit cutter. (Yields 10 to 15 biscuits, depending on how big your biscuit cutter is.)
Place the biscuits on the prepared baking pan. Make sure they are not touching.
Bake for 9-10 minutes, until slightly brown on top. Then enjoy!
Ingredients
2 cups all-purpose flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter flavor crisco (or just regular butter, if you prefer)
3/4 cup of milk
Enjoy this recipe and stay tuned for many more!
April 10, 2020 ANGEL BISCUITS 3 THINGS TO MAKE WITH THEM
This channel is for those who love Southern food. Southern food includes many different types of food. It is made with the heart and is shared with family, friends and those in need.
It is my goal to carry on the Southern tradition of sharing love with food. I hope it will also be an instructional guide for my two sons if they ever want to learn to cook! I hope you enjoy!
❤️God Bless!❤️
#FoodwithLove #Southerncooking #Biscuits
Recipe for making Angel Biscuits and using this same recipe to make homemade rolls and cinnamon rolls.
Angel Biscuits
5 cups all-purpose flour
5 tsp. baking powder
1 tsp. salt
½ tsp. soda
3 Tb Sugar
1 cup shortening, cut in
1 pkg. yeast dissolved in 5 Tb warm water
2 cups buttermilk
Cut shortening into dry ingredients then add yeast and buttermilk and mix. Roll dough and cut into biscuits. Bake in 450°F oven until brown. Approximately 12 minutes.
For rolls, roll out dough to 1/4 ‘’ thickness. Cut with biscuit cutter. Fold over and place on greased pan. Brush with melted butter and let rise. Bake in approximate 400°F oven. (It is better to let dough chill for at least 30 minutes in refrigerator.)
You can also make cinnamon rolls by rolling out dough into a rectangle. Brush dough with1 stick of butter. Sprinkle liberally with brown sugar, cinnamon, and a light sprinkle of granulated sugar.
You can add nuts and raisins if desired. Roll up in a pinwheel fashion and slice to approx. ½ - ¾’’. Let rise and bake as rolls. Ice them with powdered sugar mixed with a little vanilla flavoring and enough milk or whipping cream to make an icing.
Dough can be refrigerated for about 3 days.