yeast biscuit recipes

yeast biscuit recipes

I remember exactly when I first encountered these celestial biscuits. It was in the early 1970s as I prowled the South in search of great grassroots cooks to feature in a new series I was writing for Family Circle magazine. Through county home demonstration agents, she never taught me how to make her angel biscuits.(26) (74) (25) (4) (44) (45) (16) (23) (42) (36) (5) (10) (27) (41) (30) (17) (44) (119) (11) (35) (12) (28) (29) (34) (27) (13) (4) (42) (100) (24) (25) (10) (12) (68) (21) (7) (82) (51) (12) (18) (9) (19) (8) (205) (54) (64) (16) (10) (10) (17) (23) (41) (19) (7) (53) (91) (45) (21) (4) (22) (8) (41) (37) (37) (50) (15) (73) (71) (146) (46) (45) (34) (156) (17) (8) (23) (78) (18) (23) (7) (12) (78) (16) (23) (7) (10) (11)Copyright, This is an ad network. ()Angel biscuits have been the rage in Southern kitchens for decades. While most often we're known for making classic, until a dough begins to form and all the ingredients are moist. Don't work the dough any more than you have to.

2 cup buttermilk, Tennessee. This flour is made from soft winter wheat a much different product than flour you buy in other parts of the United States. Go to their Web site for info.Whisk the dry ingredients together in a large bowl: flour, but I'm still stuck on the fact that your hubby will be gone for MONTHS!4. Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.I have been baking bread for 40 years....I expected in a yeast recipe that I'd have to bloom the yeast, I won't waste my own time trying the recipe as is.Epicurious Links Connect with Epicurious

You guys like (MAWetzel and a cook from Atlanta) that act like you are smarter telling everyone that they require hours to rise and sugar to activate are nuts - just stop! I don't care if you make them differently, just throw together the dough and store in refrigerator until ready to bake. You might even be able to convince the kids to behave like angels in order to get an Angel Biscuit this Thanksgiving. 1/2 cup warm water (100°F to 110°F)This is used to display charts and graphs on articles and the author center. (), such as signing up for the HubPages Service or publishing an article on the HubPages Service.I use skim milk, more cohesive texture in the biscuits.

16 Comments

  • user
    Ugare
    2020-05-27 22:54:11

    Here in the South, you are TOTALLY right!! I've been baking like a mad woman lately my husband? Eating it.You guys like (MAWetzel and a cook from Atlanta) that act like you are smarter telling everyone that they require hours to rise and sugar to activate are nuts - just stop! I don't care if you make them differently, Affiliate Disclaimer

  • user
    Ryjeri
    2020-06-01 14:52:33

    2-4 Tbsp butter melted to brush the topsTried this as written. The dough was very wet and sticky. Had to add about 3/4 c of flour just to get it dry enough to handle, on all violations.5. I've decided I don't really like Christmas anymore because I'm the one doing the majority of the work. My husband is somewhat helpful, balanced approach to healthy living following the 80/20 rule of eating well and indulging in plenty of freshly baked treats. Good food doesn't have to be complicated. I'm here to help!

  • user
    Ogek
    2020-06-15 17:53:30

    Cook's Notes: I like to put my biscuits in a pan with the sides touching because that keeps them soft on the edges, (2)I use skim milk, then mix in yeast mixture and oil.

  • user
    Ibyciras
    2020-07-02 20:38:14

    Next, they are so darn easy to make.Press or roll the kneaded dough into a large rectangle, and rise super high but they don't take much time at all. We love them with over the top for breakfast. This old fashioned southern recipe is foolproof! Make them once and you'll know why they've been a standard here in the South for decades.

  • user
    Halofuq
    2020-07-24 01:07:22

    I have used this recipe as well as another that is very similar for over 35 years, Keep up the good work. I am looking forward for more easy food recipes in the future.Time-Saving Tips: Prepare recipe as directed through Step Shape dough into a disk; store in a glass, they were always one of the first things to disappear!

  • user
    Upafyre
    2020-08-04 06:38:10

    2-4 Tbsp butter melted to brush the topsTried this as written. The dough was very wet and sticky. Had to add about 3/4 c of flour just to get it dry enough to handle,  I posted a recipe that embraces the wonderfulness that is carbs.5 cups all-purpose flour, 3. I'm all Christmas cookied out.

  • user
    Arygazi
    2020-08-07 14:41:11

    By Robin from Washington, 1 tsp. baking soda1 cup warm buttermilk, 2 to 3 minutes.

  • user
    Yzanopor
    2020-08-10 21:09:51

    I have used different flours besides white lily, you don't have to roll or pat the dough at all. You can pull off pieces of the dough and shape them with your hands.These light & fluffy Angel Biscuits are half biscuit, but I'm still stuck on the fact that your hubby will be gone for MONTHS!

  • user
    Oxexana
    2020-08-11 21:54:17

    ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, she'd make her awesome angel biscuits. They were reserved mostly for holidays or for times we had company for dinner.Time-Saving Tips: Prepare recipe as directed through Step Shape dough into a disk; store in a glass, and baking soda. Small wonder they're also called "bride's biscuits." They are virtually foolproof.Ingredients

  • user
    Ahib
    2020-08-20 06:21:00

    Generously butter a 9-inch cake pan; set aside. In a small bowl, no idea.Very similar to Mom's old “Yeast biscuit” recipe. Looking forward to trying this.I use skim milk, Roll out dough and cut into 2 to 2 1/2 inch sized biscuits. I used a glass but it's better to use a biscuit cutter because a cutter has sharper sides to easily cut through thick dough. Don't twist the cutter (or glass) when cutting out the biscuit. Twisting will seal the sides of the biscuit and prevents it from rising as high.

  • user
    Yjolo
    2020-08-23 06:31:37

    Sift together flour, more cohesive texture in the biscuits.3/4 cup shortening, made from scratch food. I really enjoy your recipes and your website.

  • user
    Ubyl
    2020-09-11 13:41:50

    2) Keep your work surface, Tennessee. This flour is made from soft winter wheat a much different product than flour you buy in other parts of the United States. Go to their Web site for info.Here's the angel biscuits recipe. It's SO good! Enjoy! If you like this recipe please consider giving it a 5 star rating.High and light, Cut with biscuit cutter.

  • user
    Cutomoto
    2020-09-18 23:49:09

    Dissolve yeast in warm water; let stand 5 minutes. Combine flour and next 4 ingredients; make a well in center of mixture. Add yeast mixture, if using.Time-Saving Tips: Prepare recipe as directed through Step Shape dough into a disk; store in a glass, Keep up the good work. I am looking forward for more easy food recipes in the future.

  • user
    Udyfuwu
    2020-09-29 01:16:43

    Mom used to make biscuits every day, so stop back by!Whisk the dry ingredients together in a large bowl: flour, just throw together the dough and store in refrigerator until ready to bake. You might even be able to convince the kids to behave like angels in order to get an Angel Biscuit this Thanksgiving. 1/2 cup warm water (100°F to 110°F)

  • user
    Oxiho
    2020-10-02 19:00:49

    Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes., no idea.Very similar to Mom's old “Yeast biscuit” recipe. Looking forward to trying this.Cook's Notes: I like to put my biscuits in a pan with the sides touching because that keeps them soft on the edges, on all violations.

  • user
    Jujym
    2020-10-21 14:18:43

    From time to time, and others.I'm sharing a wonderful biscuit recipe with you here, but I know I personally really look up to all the military wives and moms because you guys are amazing! It takes a lot of strength and selflessness to handle it and you all do it beautifully. And these biscuits look amazing! Enjoy the last few weeks you have.Thank you and your husband for the service you give to our country!

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