Best Angel Biscuits Recipe By Paula Deen Recipes
ANGEL BISCUITS
Angel biscuits are a cross between a regular biscuit and a dinner roll. They're super light and fluffy!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield About 10 angel biscuits
Number Of Ingredients 10
Steps:
- Stir the warm water and honey in a small bowl until dissolved, then stir in the yeast; set aside until creamy or foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder, baking soda and kosher salt in a large bowl.
- Add the cut-up butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center and add the yeast mixture and buttermilk. Stir with a wooden spoon or rubber spatula until the flour is completely moistened and the dough looks like a shaggy ball. Cover the bowl with plastic wrap and let rise at room temperature until the dough is doubled in size, 1 to 1 1/2 hours.
- Lightly brush the bottom and sides of a 9-inch pie plate or 9- to 10-inch cast-iron skillet with melted butter. Turn out the dough onto a lightly floured surface and briefly knead three or four times until smooth. Pat until 1 inch thick; fold in half like a book and pat to 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Cut out rounds using a 2 1/4-inch biscuit cutter (dip the cutter in flour if the dough is sticky). Gently knead the scraps together once to cut out more biscuits. You should have about 10. Place them close together in the pan. Cover and refrigerate until the biscuits rise and are cold and firm, at least 3 hours or overnight.
- Preheat the oven to 425˚ F. Brush the tops of the biscuits generously with melted butter. Bake until browned on top and firm in the spots where the biscuits meet, 20 to 25 minutes. Brush again with more melted butter and sprinkle with flaky salt. Let cool in the pan for at least 20 minutes, then slide out.
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.
HEAVENLY ANGEL BISCUITS
This is one of Paula Deen's many excellent biscuit recipes :) Enjoy!
Provided by chris elizondo
Categories Biscuits
Time 15m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine flour, salt, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture is crumbly.
- 2. In a small bowl, combine warm water and yeast, stirring to dissolve. Add sugar, stirring to dissolve. Let mixture stand for 5 minutes or until foamy. Add to flour mixture. Gradually add buttermilk, stirring to combine. Dough will be sticky. Cover and refrigerate overnight.
- 3. Spray a large baking sheet with nonstick cooking spray. On a lightly floured surface, turn out dough, and pat to ¾-inch thickness. Using a 2 1/2-inch round cutter, cut dough, rerolling scraps as needed. Place biscuits on prepared pan, and let stand at room temperature for 2 to 2 1/2 hours or until doubled in size.
- 4. Preheat oven to 425°. Bake biscuits for 10 minutes or until golden brown. Serve warm.
BISCUITS
This simple, made from scratch, butter biscuit recipe from Paula Deen is a Southern favorite for breakfast. Ingredients include all-purpose flour, cubed butter and milk. Prep time is approximately 15 minutes and cooking time takes 12 minutes at 425°F.
Provided by Paula Deen
Categories baking classics southern cooking
Time 15m
Yield about 3 dozen biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425 °F.
- In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
- Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
- Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.
ANGEL BISCUITS
These biscuits taste like they were sent right from heaven to our plate.
Provided by Pam Lolley
Time 2h50m
Yield about 2 ½ dozen
Number Of Ingredients 11
Steps:
- Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.
- Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.
- Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a ½-inch-thick circle, and fold in half; repeat. Gently roll to 1⁄2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 10-inch skillet, place remaining biscuits on a baking sheet.) Brush biscuits with 2 Tbsp. of the melted butter.
- Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.
TRISHA YEARWOOD'S ANGEL BISCUITS
Provided by Trisha Yearwood
Categories side-dish
Time 2h5m
Yield 8 to 12 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
- In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
- Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
- Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
- Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.
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Angel Biscuits by Paula Deen: A Southern Classic
The cuisine of the Southern United States is characterized by its rich, comforting flavors and traditional ingredients. One staple of Southern cuisine that embodies this tradition is the classic buttermilk biscuit.
In recent years, chefs and home cooks alike have experimented with biscuit recipes to create unique twists on the classic. One of the most beloved modern biscuit recipes is the "Angel Biscuits" recipe by Paula Deen.
The Origin of Angel Biscuits
Angel Biscuits are believed to have originated in the Southern Appalachians during the early 1900s. As a result of their light texture and fluffy consistency, they were given their heavenly moniker. The recipe gained popularity during the mid-twentieth century, when it was included in many Southern cookbooks.
In its basic form, an Angel Biscuit is a hybrid between a biscuit and a yeast roll, incorporating both baking powder and yeast to create a unique texture. However, variations of the recipe, like the one by Paula Deen, call for additional ingredients and techniques that give the biscuits an unforgettable flavor and texture.
Paula Deen's Angel Biscuits Ingredients and Techniques
Paula Deen has made a name for herself as a celebrity chef and TV personality, thanks in part to her ability to create mouth-watering Southern dishes. Her Angel Biscuits recipe is no exception.
The ingredients for this recipe include all-purpose flour, baking powder, baking soda, salt, sugar, buttermilk, active dry yeast, shortening, and butter. In addition to these standard biscuit ingredients, Paula adds a secret ingredient: self-rising flour. This ingredient contributes to the biscuits' light, airy texture by adding additional leavening agents.
One of the most important techniques in Paula's Angel Biscuits recipe is the use of cold ingredients. When making traditional biscuits, warm ingredients are usually used to promote the formation of gluten, which creates a dense biscuit. However, Paula's recipe uses cold buttermilk and shortening to prevent gluten formation and instead create a tender, flaky biscuit.
The Myth of the Perfectly Rounded Biscuit
One unique feature of the Angel Biscuits recipe is its shape. The biscuits are traditionally formed into a round shape using a biscuit cutter, resulting in a perfectly uniform biscuit. However, Paula Deen encourages home cooks to embrace the imperfections of their biscuits and let go of the pressure to create perfectly rounded biscuits. Instead, she suggests cutting the biscuits into squares or triangles to create a more rustic look that adds character to the dish.
Pairing Angel Biscuits with Southern Dishes
The beauty of Angel Biscuits is that they can be paired with a variety of Southern dishes. From fried chicken to sausage gravy to collard greens, Angel Biscuits add a fluffy, buttery touch to any meal.
For a classic Southern breakfast, serving Angel Biscuits with butter, jam, and honey is the perfect way to start the day. The biscuits can also be used as the base for a breakfast sandwich, like a biscuit breakfast sandwich with egg, cheese, and bacon.
For lunch or dinner, Angel Biscuits can be served alongside hearty, savory dishes like chicken pot pie, meatloaf, or fried catfish. For a more sophisticated meal, try pairing Angel Biscuits with shrimp and grits, or use them to create a sandwich with ham, cheese, and mustard.
Conclusion
Paula Deen's Angel Biscuit recipe is a delicious example of the innovation and evolution in Southern cuisine. By taking a classic recipe and adding unique ingredients and techniques, Paula has created a dish that is beloved by home cooks all over the world.
Whether enjoyed for breakfast, lunch, or dinner, Angel Biscuits will always have a special place in Southern cooking culture. So the next time you're in the kitchen, try out Paula Deen's recipe and see for yourself what all the fuss is about.