Monday, June 2, 2014

Beans, Biscuits and Bread Part Four - Something Different for a Change - Easy Yeast Biscuits


From the kitchen of One Perfect Bite...Years ago, I use to serve  a biscuit that was made with both yeast and baking powder. They were called "Angel" or "Bride" biscuits because they were foolproof to make and their spongy dough resembled fluffy clouds as it rose. I made them frequently when I was first married but when Pillsbury came out with biscuits in a tube, ten tubes for a dollar, I stopped making biscuits from scratch and until recently, never looked back. I didn't save the original recipe I used back then, so I was delighted when I stumbled on this recipe for yeast biscuits at Food.com. This version makes a light biscuit with a fluffy interior that is a cross between a biscuit and a dinner roll. The biscuits are easy to make, though wait time is needed for the biscuits to rise before their aromatic baking. Yeast raised biscuits keep better than those made with baking powder, so they can be made well-ahead of time and simply re-warmed for serving. If your family enjoys biscuits, I recommend that you give this recipe a try. You'll be really pleased with the results. Here is how they are made.



Yeast Biscuits...from the kitchen of One Perfect Bite courtesy of Food.com

Ingredients:
1 tablespoon yeast
1/4 cup water
2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
1 cup buttermilk

Directions:
1) Dissolve yeast in water, set aside.
2) Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
3) Stir in buttermilk and yeast mixture.
4) Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky.
5) Preheat oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.
6) Scrape dough out onto well floured board. Flip over and knead lightly (4-6 times). Roll out and cut with biscuit cutter. Place on greased pan and let raise slightly (10-30 minutes).
7) Bake at 400 F until light brown, 10-12 minutes. Yield: 14 to 16 biscuits.


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5 comments :

Rumana Ambrin said...

So perfect biscuits..

From the Kitchen said...

My mother made biscuits from "scratch" until those canned biscuits came out. Alas, she had a problem with popping them open so she assigned that task to my sisters and me. At some point, we decided to use extortion, demanding a dime to open a can. This didn't last too long as we had to choose between being paid and eating!!

Best,
Bonnie

Tricia @ Saving room for dessert said...

I used to make Angel Biscuits and so did my mom. I think I still have the recipe if you want it - but this sounds close. Very nice!

Mary Bergfeld said...

Tricia, I'd love the recipe!!!

Rhodesia said...

I seldom use yeast except for bread, perhaps I should give his a try. Sorry for the lack of visits we have been so busy with one thing and another. Off in a few days time to Spain and Portugal, will only be home in July. Have a good week/month Diane

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