Best Angel Biscuits Hints From Heloises Recipes

ANGEL BISCUITS BY HELOISE RECIPE

Steps:

• Dissolve yeast in warm water. Mix dry ingredients. Cut in solid shortening. Stir in buttermilk and yeast. Refrigerate or knead slightly and roll out on a floured counter or board and cut with a biscuit cutter or small juice glass. Bake 12 - 15 minutes in a 400 degree oven, on a greased cookie sheet.

HELOISE'S ANGEL BISCUITS

Steps:

• Preheat the oven to 400 degrees.
• Dissolve the yeast in warm water and set aside.
• Mix the dry ingredients (in the above order) in a bowl, and then cut in the shortening as you would for a pie crust. When it looks grainy or like little beads, it's time to stir in the buttermilk and the yeast mixture. Mix thoroughly but don't overmix.
• The dough is ready to use, or it can be refrigerated in a covered bowl for later.
• When ready to make biscuits, place dough on a well-floured counter or board and knead lightly.
• Roll out (don't overroll or work the dough) and cut with a biscuit cutter.
• Place the biscuits on a greased pan and let rise slightly--this is an important step, especially if you have refrigerated dough.
• Then bake in a 400-degree oven 12-15 minutes.

ANGEL BISCUITS (HINTS FROM HELOISE'S RECIPE)

Steps:

• 1. mix yeast and warm water in separate bowl. do not use water over 110 degs, or it will kill yeast.
• 2. in large separate bowl, mix together all dry ingredients.
• 3. cut in lard or shortening until pieces are very small
• 4. stir in buttermilk and yeast mixture. Either refrigerate dough, or proceed to knead lightly on floured board and roll to 3/4" and cut with a floured biscuit cutter or glass.
• 5. place in greased pan. Some people like to baste with butter, but as much as I love butter, I don't do this. Let rise for a few minutes.
• 6. Bake at 400 degs Fahrenheit until light brown, about 12 minutes.
• 7. Serve with gravy, or buttered with honey or jam, or with a slab of ham or sausage and cheddar cheese...or just enjoy plain..

ANGEL BISCUITS

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.

ANGEL BISCUITS

Steps:

• Heat oven to 400°. Dissolve yeast in warm water; set aside.
• Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
• Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.