Angel Yeast Biscuits Recipe

4.5 1 2
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Angel Yeast Biscuits Recipe

Read Reviews
4.5 1 2
Publisher Photo
These versatile biscuits are so light, they almost melt in your mouth. They can be served with a sweet topping like jelly or a savory scoop of sausage gravy.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 tablespoon sugar
  • 3/4 cup warm buttermilk (110° to 115°)
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cold butter

Directions

In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well.
Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm. Yield: 1 dozen.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Angel Yeast Biscuits in Country Woman Christmas Annual 2001, p15

Nutritional Facts

1 each: 193 calories, 8g fat (5g saturated fat), 21mg cholesterol, 361mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 tablespoon sugar
  • 3/4 cup warm buttermilk (110° to 115°)
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cold butter
  1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well.
  2. Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 375° for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm. Yield: 1 dozen.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Angel Yeast Biscuits in Country Woman Christmas Annual 2001, p15

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MY REVIEW
poetwife User ID: 1108657 89409
Reviewed Aug. 24, 2008

"To my dismay, when I went to open my new bottle of buttermilk, I had picked up skim milk by mistake. So I tried out the powdered buttermilk I had and it worked great! You mix the powder in with the dry ingredients and use warm water for the moisture in the recipe."

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