"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, November 6, 2017

Angel Biscuits

 I found this recipe the other day on the Betty Crocker site.  Thought I'd give it a try.  The other recipe that I have seen on so many of the other blogs are for the larger amount (24) biscuits, we just don't need that many at one time.

All the reviews that I have read on the Angel's Biscuits are true!!!  So light and soft...My dough needed a little more flour to hold the biscuit shape.  Nest time.... yes there will be a next time!

Do you have some time to spare? Surprise your family by baking a batch of these homemade biscuits!

1 package regular or quick active dry yeast (2 1/4 teaspoons)
2 tablespoons warm water (105° to 115°)
2 1/2 cups Gold Medal™ all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening  (I used 1/4 c shortening and 1/4 c butter)
About 1 cup buttermilk

Butter or margarine at room temperature, if desired

1 Heat oven to 400°. Dissolve yeast in warm water; set aside.
2 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.
3 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.
4 Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.

I did let the dough rest and rise for about 40 minutes.  You can let them rise up to 1-1/2 hours.

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