Best Texas Angel Biscuits Oamc Drop Or Roll Out Recipes

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.

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

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 BISCUITS

Steps:

• Dissolve the yeast in 1/2 cup warm water in a small bowl, let stand for 5 minutes.
• Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal.
• Add yeast mixture and buttermilk to flour mixture; stir until just moist.
• Cover and chill 1 hour.
• Preheat oven to 450 degrees.
• Turn the dough out onto a heavily floured surface; knead lightly 5 times.
• Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter.
• Place biscuits on a baking sheet coated with cooking spray.
• Brush melted butter over the biscuit tops.
• Bake at 450 degrees for 12 minutes or until golden.

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.