Best Angel Cream Biscuits Recipes

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ANGEL CREAM BISCUITS



Angel Cream Biscuits image

Biscuits don't have to be round! These light, creamy-tasting biscuits are made into fun shapes with an ordinary 2-inch cookie cutter.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 48m

Yield 12

Number Of Ingredients 5

1 package quick active dry yeast
1/4 cup warm water (105°F to 115°F)
1 tablespoon sugar
2 cups Original Bisquick™ mix
1/4 cup half-and-half

Steps:

  • Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick mix and half-and-half until dough forms.
  • Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed.
  • Heat oven to 425°F. Bake 6 to 8 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

ANGEL CREAM BISCUITS RECIPE - (4.5/5)



Angel Cream Biscuits Recipe - (4.5/5) image

Provided by feeferlump

Number Of Ingredients 4

1 and 3/4 cups all-purpose flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 About 1 and 1/4 cups whipping (heavy) cream

Steps:

  • Heat oven to 450 degrees. In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.) Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Pat dough to 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

CORNMEAL CREAM ANGEL BISCUITS



Cornmeal Cream Angel Biscuits image

I came up with this recipe when I wanted to make a softer biscuit. I took 3 different recipes and combined them and added my own twist. They FLEW off the table...Enjoy!!!!

Provided by Julianne Frazier @ahhpooh414

Categories     Other Breakfast

Number Of Ingredients 9

1 1/2 cup(s) flour
1/2 cup(s) yellow cornmeal
3 tablespoon(s) butter, melted
1 package(s) yeast
3 teaspoon(s) baking powder
2 teaspoon(s) sugar
3/4 teaspoon(s) salt
1 1/2 cup(s) heavy cream or whipping cream
2-3 tablespoon(s) butter, melted for brushing

Steps:

  • Line a baking sheet with parchment paper or spray with cooking spray
  • Add yeast and sugar together and mix in 1/4 cup water..let bubble up for 5 min.
  • In a large bowl whisk together flour, cornmeal, baking powder, salt.
  • In another bowl melt butter and mix with cream.
  • Mix together your wet and dry ingredients and then add yeast mixture. turn out and knead for a few min, adding flour as needed to make a soft dough. Cover and let rise for about an hour, till doubled.
  • Once risen roll to about 1/2 inch and cut out biscuits and place on baking sheet. Cover and let rise again till double.
  • Pre-heat oven to 425 and bake for 12-15 min or until lightly brown. Remove from oven and brush tops with butter. Makes about 10 biscuits...gobble up and ENJOY!!!

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Angel Cream Biscuits Recipes: What are they?

Angel cream biscuits are a type of delicious, fluffy, and light biscuits that are a perfect treat for dessert lovers. These biscuits are made from a simple dough that is leavened with baking powder and soda, and their light and delicate nature makes them a perfect dessert item for people with a sweet tooth. Angel cream biscuits are mostly made with flour, baking powder, salt, sugar, and heavy cream. And its unique and fluffy texture comes from the use of heavy cream in the dough, which is whipped before being added to the mixture. Angel cream biscuits are one of the easiest dessert items to prepare as they can be ready within no time and can be a perfect match for any occasion.

Why are Angel Cream Biscuits So Popular?

Angel cream biscuits are a popular dessert item due to several reasons. Firstly, their fluffy and light texture make them a unique and desirable treat for dessert lovers. They have a melt-in-the-mouth texture that is rare to find in any other biscuit. Secondly, angel cream biscuits are incredibly easy to make. With just a handful of ingredients and a few steps of preparation, anyone can make these biscuits even if you have zero experience in baking desserts. Thirdly, angel cream biscuits have a versatile flavor that can pair perfectly with any other dessert item. It can be served with any fruit toppings – from strawberries to blueberries, or any other topping of your choice. Lastly, angel cream biscuits are a great dessert item for all occasions. They can be perfect for birthdays, weddings, and any other celebration. They can be tailored to any theme as well.

What are the Key Ingredients of Angel Cream Biscuits?

The primary ingredients of angel cream biscuits are flour, baking powder, salt, sugar, and heavy cream.
  • Flour: Flour is the primary ingredient of any biscuit, including angel cream biscuits. The type of flour used in the recipe will determine the texture of the biscuit. All-purpose flour is generally used to make angel cream biscuits.
  • Baking powder and soda: Baking powder and soda are used to leaven the dough, giving the biscuit its fluffy texture.
  • Salt: Salt is used to enhance the flavor of the biscuit.
  • Sugar: Sugar adds sweetness to the biscuit, making it a perfect dessert item.
  • Heavy Cream: Heavy cream is the key ingredient of angel cream biscuits. It gives the biscuit its unique and light texture.

What is the Method of Preparation for Angel Cream Biscuits?

Making angel cream biscuits is a simple and easy process. Here are the steps you need to follow:
Ingredients:
  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 2 tablespoons of sugar
  • 1 cup of heavy cream
Method:
  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Mix flour, baking powder, salt, and sugar in a large bowl.
  3. Add heavy cream to the bowl and mix until the dough comes together. The dough should be soft and moist.
  4. Knead the dough gently on a floured surface for about a minute.
  5. Cut the dough into small pieces, and place them on a baking sheet lined with parchment paper.
  6. Bake in the preheated oven for about 10-12 minutes until golden brown.
  7. Remove the biscuits from the oven and cool them on a rack for a few minutes before serving.

Conclusion

Angel cream biscuits are a perfect dessert item for anyone who loves to indulge in sweet treats. These biscuits are light, fluffy, and easy to make, making them a perfect dish for any occasion. With the right ingredients and the right technique, anyone can prepare these biscuits at home without any hassle.
Angel cream biscuits are delicious, airy and light. They are perfect with tea or coffee, as a snack or dessert. Making these biscuits can be a bit tricky, but with a bit of practice and patience, you can have the perfect batch of angel cream biscuits. Here are some valuable tips to help make the process easier and ensure that your biscuits turn out great every time.

Tip #1: Invest in Good Equipment

First things first, invest in good equipment. This includes a stand mixer, piping bags, piping tips, and a baking tray. A stand mixer will make the process much easier and quicker, and it will ensure that the egg whites are whipped to the perfect consistency. Piping bags and tips ensure that you can pipe the biscuits uniformly and neatly onto the tray. You don’t want your biscuits to end up looking lumpy and misshapen. Finally, invest in a good quality baking tray that will ensure your biscuits cook evenly and don’t stick.

Tip #2: Use High-Quality Ingredients

One of the most important tips when making angel cream biscuits is to use high-quality ingredients. You want to use the freshest ingredients you can find, such as eggs, flour, and sugar. Using stale ingredients can result in a poor-quality biscuit that doesn’t hold its shape or flavor. When it comes to the cream, use a heavy cream or double cream as this will result in a richer, creamier taste.

Tip #3: Follow the Recipe Carefully

Angel cream biscuits are delicate and require precision when it comes to measuring ingredients and following the recipe. Make sure you read and understand the recipe before you start. Follow the recipe carefully, and don't make any substitutions unless you have to. Any variations can affect the outcome of the biscuit, and it may not turn out as you hoped. You don’t want to waste any ingredients or end up with biscuits that don’t taste good.

Tip #4: Whipping the Egg Whites

Whipping the egg whites is the key to successful angel cream biscuits. The egg whites should be whipped to stiff peaks, but be careful not to overdo it. If you whip the egg whites too much, they may become dry and lumpy, and this will result in a poor-quality biscuit. On the other hand, if the egg whites are not whipped enough, the biscuits will be flat and won’t hold their shape. It's all about finding the right balance.

Tip #5: Piping the Mixture

Piping the mixture onto the baking tray requires some practice. The mixture should be piped uniformly, making sure that each biscuit is the same size and shape. You should also use a piping tip that is suitable for the mixture, and it should not be too small, as this will result in biscuits that are not airy and light. Make sure you pipe the mixture onto a baking tray lined with parchment paper to prevent the biscuits from sticking.

Tip #6: Allowing the Biscuits to Cool

Once your biscuits are out of the oven, it's important to let them cool before you fill them with cream. If you try to fill them while they're still hot, the cream will melt, and the biscuits will collapse. Let the biscuits cool for at least 20 minutes before you fill them.

Tip #7: Filling the Biscuits

Filling the biscuits with cream requires a steady hand. Use a piping bag with a small tip to fill the biscuits, and take your time to make sure each one is filled evenly. You can also add a little flavor to the cream, such as vanilla or chocolate, to give the biscuits a bit of extra flavor.

Tip #8: Storing Angel Cream Biscuits

Angel cream biscuits are best eaten fresh, but if you have leftovers, make sure you store them properly. Store them in an airtight container in a cool, dry place. They should last for up to three days. Don't store them in the fridge, as this will make the biscuits go soggy.

Conclusion

Angel cream biscuits are a delicious treat, perfect for any occasion. With a bit of practice and patience, you can make the perfect batch of biscuits. Remember to invest in good equipment, use high-quality ingredients, follow the recipe carefully, whip the egg whites to stiff peaks, pipe the mixture uniformly, allow the biscuits to cool, fill them carefully, and store them properly. If you follow these tips, you'll have delicious biscuits that are sure to impress.

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