How To make Angel Biscuits(For Freezer)
1 package dry yeast
1/4 cup warm water
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/8 cup sugar
1/2 cup cold butter
*
1 cup buttermilk :
* see note
Dissolve the yeast in warm water and set it aside. Put all the other dry ingre dients, in the order that they are listed, in a bowl and mix. Then cut the but ter into the mixture as you would for pie dough.
Pour the buttermilk and the yeast mixture in the bowl with the other ingredient s, blending well but not overbeating.
Refridgerate until needed, then warm to room temperature to allow it to rise.
When you are ready, gently roll out the dough on a lightly floured board and cu t, using a biscuit cutter or a small glass to cut our biscuits. Put them on a greased pan and let them rise a bit (10 to 15 minutes) before popping them in a n oven heated to 400? for 12 to 15 minutes.
*For buttermilk I always substitute: 1 tablespoon of vinegar into a cup of ordi nary milk and bring to room temp in the microwave. Works great!
*The original recipe calls for shortening but I don't use it.
from the Frozen Assets List by frozen-assets@xc.org (Natalie) on Jul 28, 1998.
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These homemade buttermilk biscuits are incredibly fluffy, buttery, and flaky. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making!
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2 cups White Lily® Enriched Unbleached Self-Rising Flour
1/4 cup butter or shortening
3/4 cup buttermilk or milk
2 tablespoons butter, melted
Instructions
HEAT oven to 475°F.
PLACE flour in a large bowl. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Add buttermilk, stir with fork just until flour is moistened.
TURN dough onto lightly floured surface. Gently roll dough with floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch. Reform the scrap dough to make additional biscuits.
BAKE 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with butter and enjoy.
To freeze make dough. Cut or roll out. Flash freeze at least 4 hours to overnight. Package and you’ve got biscuits ready to bake!
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Ingredients
2 cups all purpose flour
1 cup ice cold milk or buttermilk
1 stick ice cold unsalted butter
1 tsp baking powder
1 tsp salt
3 tsp sugar
1 cup freeze dried strawberries or fresh chopped strawberries
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Recipe:
These delicious, hot, buttery Angel Biscuits are very easy to make and taste better than any biscuit you'll ever buy! When you make them home made you control what goes in and what size they turn out. I don't like big thick biscuits, I always take out the middle just to get to the top and bottom. So I make them thin ... no middle to waste. These biscuits will find there way onto your table breakfast, lunch and dinner. They freeze perfectly so you can make them ahead. #Mesomakingit
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