Skip to main content

Angel Biscuits

There are so many great dishes associated with Derby Day, like Hot Browns and Mint Juleps, that I had a hard time deciding what to make.  I chose these Angel Biscuits, because I love that you can pretty much eat them all day long.  Serve them up at brunch with butter and jam, add some sliced country ham for lunch, pair them alongside Burgoo for dinner. 

I've got a rocky history with yeast.   It never seems to produce the results that I want it to, and every year I claim, this is the year I conquer my yeast fears!   The weather has been all over the place in New England the last few weeks, 80 degrees one day, rainy and 50s the next.  Yesterday was one of the cold, rainy ones.  I preheated my oven to 170 while I proofed the yeast and mixed the dough.   I turned off the oven and let the biscuits rise in there for about 2 hours.  At that point, I was cutting it close to dinner time (totally my fault, you can't rush yeast), so I started baking and hoped for the best.

For a first attempt, I was pleased.   Most got a nice rise, some got a great one. I'll definitely make these again, starting them earlier in the day.   Thanks so much to Faye H for sharing her recipe!  


                     
* Exported from MasterCook *

                              Angel Biscuits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       (1/4-ounce) packages  active dry yeast
     1/4           cup  warm water -- (110'-115')
  2               cups  warm buttermilk -- (110'-115')
  5               cups  all-purpose flour
     1/3           cup  sugar
  1         tablespoon  baking powder
  1           teaspoon  baking soda
  1         tablespoon  salt
  1                cup  shortening
                        Melted butter or margarine

Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large mixing bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well. Turn onto a lightly floured surface; knead lightly 3-4 times. Roll to a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1-1/2 hours. Bake at 450' for 8-10 minutes. Lightly brush tops with melted butter.

Source: http://www.tasteofhome.com/recipes/angel-biscuits


Yield:
  "2 1/2 dozen"



It’s said that in Louisville, Kentucky for 6 months leading up to the Kentucky Derby, also known as the run for the roses, that all conversation revolves around Derby Day. My blogger colleagues and I share some  #DerbyDayRecipes. Is your hat ready?

Comments

  1. They look like they turned out gorgeously. Light and fluffy. Perfect biscuits.

    ReplyDelete
  2. They look perfect! Great job using the yeast. I could certainly eat them all day long!

    ReplyDelete
  3. Oh, it is breakfast time and these Angel Biscuits are making me very hungry. I love how soft and flakey they are, Thanks for sharing!

    ReplyDelete
  4. These look so perfect! Yum!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick