Biscuits + Yeast Rolls=ANGEL BISCUITS omg!
❤️SUBSCRIBE If a flaky buttermilk biscuit and a squishy, buttery yeast roll had a baby, it would be the angel biscuit! These yeasty angel biscuits are the best of both worlds. They bake up so light and tender and seems to practically melt in your mouth! If bread is your weakness, (raises hand) then you might want to make these when you have people to share them with. It’s so easy to devour an entire batch and then wonder where the heck they went!
Angel biscuits are seriously close to taking the place of my regular biscuits! Make them and let me know what you think!
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Angel Biscuits | Bread| Restless Chipotle
Angel biscuits are an easy cross between a biscuit and a dinner roll that everyone loves! Buttery, tender, and light as a feather - you're gonna love these!
Get the printable recipe, nutritional information, and tips:
Ingredients
1 package active dry yeast
¼ cup water, 110F
2 ½ cups flour, a low protein flour like White Lily is best
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 /2 teaspoon baking soda
½ cup butter, very cold
1 cup buttermilk, 110F
melted butter for brushing tops
Instructions
Preheat the oven to 400F.
Dissolve the yeast in warm water with 1 tablespoon of the sugar.
Set aside.
Mix the flour, sugar, baking powder, salt, and baking soda in a large bowl.
Use a grater to grate in the cold butter.
Stir until the grated butter is covered with flour.
Stir in the warm buttermilk mixture and yeast mixture.
Mix gently until it forms a dough but don't over mix.
Knead lightly until the dough is smooth.
Roll out gently and cut with a round cutter.
Place the biscuits on parchment or silpat and let rise for 8 to 10 minutes.
Brush the tops with melted butter if desired.
Bake for 12 to 15 minutes, or until light, golden brown.
Serve hot!
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Over on Restless Chipotle you'll find vintage southern recipes updated to be quick & easy for today's busy families. Browse hundreds of ideas for family-friendly comfort foods -decadent desserts, cozy breads, & more...all with detailed step-by-step photos and tutorials so they come out perfectly every time!
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How to Make Angel biscuits
These delicious Angel Biscuits are like a wonderful mashup of a dinner roll and a buttermilk biscuit. They’re made with three leavening agents — yeast, baking powder and baking soda–to create airy biscuits as light and fluffy as an angel’s wings.
???? Ingredients ????
▢ 2 teaspoons instant yeast
▢ 2 1/2 cups all-purpose flour
▢ 1 teaspoon baking powder
▢ 1 teaspoon salt
▢ 1 teaspoon baking soda
▢ 2 Tablespoons sugar
▢ 1/2 cup cold butter or shortening, cut into pieces
▢ 1 cup buttermilk
▢ 1/4 cup water
▢ 2 tablespoons melted butter
???? Instructions ????
In a large mixing bowl or stand mixer stir together yeast, flour, baking powder, baking soda, salt and sugar. Cut in the butter or shortening until the mixture resembles coarse crumbs.
Stir in the water and buttermilk until smooth. Turn onto a floured surface and knead a few times. At this point you can roll out and cut the biscuits, or refrigerate the dough in a covered container for 1-3 days.
Roll out the dough to about ½ inch thick. Press the dough out into a square (1/2 inch thick) then cut into 16 pieces. Combine the corner pieces together, to make about 14 even sized biscuits. Or cut out with a round biscuits cutter.
Place cut out biscuits in buttered cast iron pan, or a parchment-lined baking sheet. Brush the tops of the biscuits with melted butter. Cover lightly with plastic wrap and allow to rest for 30 minutes.
Preheat oven to 425 degrees F. Uncover biscuits and bake for about 13-18 minutes, until golden brown.
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The Secret Ingredient Series: Angel Biscuits
I’m so excited because today I am launching the first video in my new ‘The Secret Ingredient Series’! As you might know, my book, The Secret Ingredient: Recipes for Success in Business and in Life has a sweet or savory recipe at the end of every chapter. One of my favorite recipes in the book is Angel Biscuits It’s my go-to biscuit recipe. These biscuits are soft, fluffy, buttery, with a little hint of sweetness...absolute heaven! I love to serve them with butter and blackberry jam and a cup of tea. It’s so easy to gobble up three of them! Enjoy!
Here's the recipe:
Heat the oven to 425F. Grease a baking sheet pan.
In a bowl, mix the flour, sugar, baking powder, and salt.
Cut the Crisco into the flour mixture with a pastry cutter until fine crumbs form.
Stir in the milk and blend until well combined.
Turn the dough out onto a lightly floured surface.
Knead lightly, then roll the dough out to about 1/2 inch thick.
Cut with a biscuit cutter. (Yields 10 to 15 biscuits, depending on how big your biscuit cutter is.)
Place the biscuits on the prepared baking pan. Make sure they are not touching.
Bake for 9-10 minutes, until slightly brown on top. Then enjoy!
Ingredients
2 cups all-purpose flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter flavor crisco (or just regular butter, if you prefer)
3/4 cup of milk
Enjoy this recipe and stay tuned for many more!
Light and Fluffy Angel Biscuits!
I got to use some of my prized bear lard(you can use shortening) to make these wonderful biscuits that use yeast for a mile-high rise and an incredible texture.
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Episode 270: Southern Angel Biscuits | Easter Recipe ???? ????
#AngelBiscuits #Biscuits #Easter2019 #EllensHomemadeDelights
Hello, Happy Easter, and Happy Spring my Friends!
It is great to be back with all of you after a 3 week hiatus, ready to get back in my Southern Kitchen!!
It’s Spring and Easter time!
In this Video, I am making some moist, light, fluffy, and flaky Angel Biscuits; it is cross between a regular Buttermilk Biscuit and Yeast Rolls. It is so delicious it just melts in your mouth. These Biscuits will be great to serve for Easter Dinner or even Easter Breakfast or Brunch. Your Guest will enjoy these!
Ellen’s Chocolate Cookies Recipe:
Hot Cross Buns Recipe:
Key Lime Tart Recipe:
2 tbsp active dry yeast
1 tsp white sugar
1/4 cup warm water (110 Degrees)
5 cups self rising flour
1/4 cup white sugar
1 tsp baking soda
4 tbsp cold butter flavor shortening
1 cup (2 sticks) unsalted butter, frozen and grated (using the large holes)
1 cup cold evaporated milk
In a measuring cup, add warm water, yeast, and sugar. Stir until well combined and let stand until foamy, about 5 minutes.
In a large bowl, add flour, baking soda, and sugar; whisk until well incorporated. Add shortening and cut it in with your fingers until the mixture resembles coarse meal. Add butter and toss until evenly coated. Add evaporated milk and yeast mixture and fold until evenly moistened. Knead dough gently on a floured surface until it forms a ball. Place dough in a large bowl greased with cooking spray, cover tightly with plastic wrap and refrigerate for 2 1/2 hours. Place dough on a floured surface, knead it a little bit and using a rolling pin, roll it into a rectangle (about 1/2 inch). Fold the dough in the top and bottom thirds (like you’re folding a letter). Using a floured glass or biscuit cutter, cut dough into rounds. (You can make the Biscuits regular or jumbo size). Place Biscuits onto a greased round cake pan or long cookie sheet. (Greased with cooking spray, butter, or shortening). Cover them again loosely with plastic wrap, put them in a warm place and let them rise again for 30 minutes.
In the meantime, preheat oven to 350 Degrees.
Place Biscuits in the oven and bake for 15-20 minutes until golden brown and baked through. (Depends on how hot your oven is). Remove from oven and enjoy them hot or warm with butter and/or jelly, honey, or maple syrup.
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