There's nothing better than a biscuit with butter and honey, or a biscuit with butter and jam. This recipe is a cross between a biscuit and a bun. It has yeast in it, so they rise a little and as the people in the Betty Crocker kitchens say, they are "creamy", probably because of the use of the yeast. These can be made the night before and left in the refrigerator until about an hour before you want to bake them. Easy, quick and ready to go when you need them.
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Angel Biscuits Recipe
Ingredients:
- 1 package quick active dry yeast
- 1/4 C. warm water (105 degrees to 115 degrees)
- 2 1/2 C. all-purpose flour
- 3 T. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 C. shortening
- 1/4 C. butter (very cold and cut into small pieces) keep in refrigerator until ready to use)
- About 1 cup buttermilk
- Butter or margarine at room temperature, if desired
***Note: When blooming your yeast, add 1 tsp of sugar to the warm water and the yeast. Allow to set for about 5 minutes. It will get frothy and foamy. Set aside until needed. Add the remaining sugar to the dry ingredients.
Directions:
- Heat oven to 400 degrees. Dissolve yeast in warm water, set aside
- Mix Flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening and butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
- Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2 inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
- Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.
***Tip from Betty Crocker Kitchens...To make dinner preparation easier, prepare the dough the day before you plan on baking them! Prepare the recipe as directed so they are ready for the oven and then cover the biscuits on the tray with plastic wrap, letting them sit in the fridge overnight. Take out your biscuits about an hour ahead of when you are planning on baking them so they have time to warm up before baking as directed in your preheated oven.
One Final Thought
Well, that's it for Angel Buns and the other wonderful bakery creations. I love Brioche! I Hope you try all of these and the Angel Biscuits above. You're in for a great treat!
