Best Angel Biscuits By Heloise Recipes
HELOISE'S ANGEL BISCUITS
Make and share this Heloise's Angel Biscuits recipe from Food.com.
Provided by Bren in LR
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 283.1, Fat 13.5, SaturatedFat 3.4, Cholesterol 1.2, Sodium 448.4, Carbohydrate 34.9, Fiber 1.3, Sugar 4.7, Protein 5.4
ANGEL BISCUITS
I first received a sample of these light, wonderful angel biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They're perfect with sausage gravy, too! -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150 calories, Fat 7g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
FLAKY ANGEL BISCUITS
These yeast biscuits do not have to rise. I got this recipe from my wonderful mother-in-law many years ago. I wish she was still here to enjoy them with me.
Provided by Darlene Summers
Categories Yeast Breads
Time 25m
Yield 24 biscuits, 24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in lukewarm water.
- Into a large bowl, sift flour with other dry ingredients.
- Cut in shortening.
- Add Buttermilk.
- Then add yeast mixture.
- Stir until all flour is dampened.
- Knead on floured board a minute or two.
- Roll out to desired thickness and cut with biscuit cutter.
- Bake at 400° for about 12 to 15 minutes or till lightly browned.
- This dough may be placed in the refrigerator after mixing and used as needed for a couple of weeks.
- Biscuits do not have to rise before baking.
ANGEL BISCUITS
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, I obtained the names of the local women who'd won prizes at the county and state fairs. I then interviewed two or three of them in each area before choosing my subject. And all, it seemed, couldn't stop talking about "this fantastic new biscuit recipe" that was all the rage-something called Angel Biscuits. The local cookbooks I perused also featured Angel Biscuits, often two or three versions of them in a single volume. Later, when I began researching my American Century Cookbook, I vowed to learn the origin of these feathery biscuits. My friend Jeanne Voltz, for years the Woman's Day food editor, thought that Angel Biscuits descended from an old Alabama recipe called Riz Biscuits, which she remembered from her childhood. Helen Moore, a freelance food columnist living near Charlotte, North Carolina, told me that a home economics professor of hers at Winthrop College in South Carolina had given her the Angel Biscuits recipe back in the 1950s. "I remember her saying, 'I've got a wonderful new biscuit recipe. It's got yeast in it.' " Others I've queried insist that Angel Biscuits were created at one of the fine southern flour millers; some say at White Lily, others at Martha White (and both are old Nashville companies). In addition to the soft flour used to make them, Angel Biscuits owe their airiness to three leavenings: yeast, baking powder, and baking soda. Small wonder they're also called "bride's biscuits." They are virtually foolproof.
Provided by Jean Anderson
Yield Makes about 2 1/2 dozen biscuits
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400°F.
- 2. Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.
- 3. Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds. Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll, and cut as before.
- 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.
ANGEL BISCUITS (HINTS FROM HELOISE'S RECIPE)
I use this recipe for pizza dough as well, and wil work it a bit more if using for that. they always come out better if frozen or chilled when put in to bake as it gives less chance for lard or shortening to melt = flakier
Provided by Elaine Ball
Categories Biscuits
Number Of Ingredients 9
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 BY HELOISE RECIPE
Provided by clawson
Number Of Ingredients 8
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Angel Biscuits by Heloise Recipes: A Southern Classic
If you’ve never heard of angel biscuits, you’re missing out on one of the South’s most treasured recipes. This light and fluffy biscuit is a cross between a classic Southern biscuit and a yeast roll. The result is a biscuit that rises tall, has a soft texture, and a slightly tangy flavor thanks to the addition of buttermilk.
The History of Angel Biscuits
The exact origins of angel biscuits are unclear, but it’s believed that they date back to the late 1800s or early 1900s. Angel biscuits were likely created during a time when ingredients such as yeast and baking powder weren’t always readily available, so cooks had to get creative with their biscuit recipes.
One theory is that the biscuits were named “angel” because they were so light and fluffy, resembling clouds or the wings of angels. But whatever the origin of the name, there’s no denying that angel biscuits have become a Southern classic.
The Ingredients of Angel Biscuits
Angel biscuits are made with a combination of all-purpose flour, baking powder, baking soda, salt, sugar, butter, buttermilk, and yeast. The yeast is what gives the biscuits their fluffy texture and slightly tangy flavor.
One unique aspect of angel biscuits is that they can be prepared in advance and stored in the refrigerator for several days before baking. This makes them a great choice for busy cooks or for anyone who wants to plan ahead for a special meal or event.
The Process of Making Angel Biscuits
The process of making angel biscuits is fairly straightforward, but it does require a little bit of patience and attention to detail. Here are the basic steps:
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- Using a pastry blender or your hands, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl or measuring cup, dissolve the yeast in warm water.
- Add the yeast mixture and buttermilk to the dry ingredients and stir until a soft dough forms.
- Turn the dough out onto a floured surface and knead it for a few minutes, until it’s smooth and elastic.
- Roll out the dough to a thickness of about 1/2 inch and cut out biscuits using a biscuit cutter or a drinking glass dipped in flour.
- Place the biscuits on a baking sheet lined with parchment paper or a silicone mat, cover them with a clean towel, and let them rise in a warm place for about an hour.
- Preheat the oven to 425 degrees F and bake the biscuits for 10-12 minutes, or until they’re golden brown and puffed up.
Once the biscuits are done, let them cool for a few minutes before serving them hot with butter, jam, honey, or gravy.
Angel Biscuits Variations
While the classic version of angel biscuits is delicious on its own, there are plenty of variations that you can try to mix things up. Here are a few ideas:
- Add grated cheddar cheese, diced ham, or crumbled bacon to the dough for savory biscuits.
- Add cinnamon, nutmeg, or cardamom to the dough for sweet biscuits.
- Replace some of the all-purpose flour with whole wheat flour or cornmeal for a heartier texture.
- Brush the tops of the biscuits with melted butter or an egg wash before baking to give them a shiny, golden finish.
- Serve the biscuits with homemade gravy, sausage patties, fried chicken, or pulled pork for a classic Southern meal.
Conclusion
Angel biscuits are a beloved Southern recipe that every biscuit lover should try at least once. Whether you stick to the classic version or experiment with different flavors and ingredients, you’re sure to fall in love with the light, fluffy texture and tangy flavor of these heavenly biscuits.