Yeast Raised Angel Biscuits for #BreadBakers
Welcome to #BreadBakers! We are a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
For the month of July, Sue from Palatable Pastime invited us to make yeasted biscuits or scones! She said "Bake up a biscuit or scone using yeast rather than just baking powder. These bake up quick so the oven won't be on that long in this warm summer month."
These are absolutely delicious with some butter and jam, and work SO well for gorgeous egg sandwiches! I happen to like my egg sandwich with some blackberry jam, a peppery egg, and maybe some fried ham or a slice of cheese!
Bread Bakers July 2020
Biscuits and Scones
- Angel Biscuits from A Day in the Life on the Farm
- Buttery Jeera Biscuits from Sneha's Recipe
- Cheddar Herb Scones from Food Lust People Love
- Cheddar and Chive Blossom Scones from Palatable Pastime
- Cheese and Herbs Scones from Ambrosia
- Chocolate Scones from Passion Kneaded
- Freeze and Bake Yeasted Mini Ginger Scones from A Messy Kitchen
- Laminated Biscuits from Culinary Adventures with Camilla
- Herbed Angel Biscuits from The Schizo Chef
- Sourdough Orange Biscuits from Zesty South Indian
- Sourdough Sandwich Biscuits from Karen's Kitchen Stories
- Yeast-Raised Angel Biscuits from Making Miracles
I was really thrilled with how these huge fluffy biscuits turned out. I haven't historically had the very best of luck getting the rise out of my biscuits, but these ones were just perfect. That height and fluffy texture was perfection. These didn't last long at my house at all, and I can't wait to make another batch!
Yeast Raised Angel Biscuits
5 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
5 Tablespoons sugar
1/4 cup warm water
1/2 ounce (2 packages) active dry yeast
1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
1 1/2 - 2 cups buttermilk
- In the bowl of a stand mixer, combine the yeast with 2 Tablespoons of sugar, and 1/4 cup of warm water. Stir and set aside. Allow yeast to activate for 5-10 minutes, until frothy and bubbly.
- Meanwhile, combine dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, and remaining 3 Tablespoons of sugar. Whisk to blend. Using a pastry cutter, cut the 1 cup of cold diced butter into the flour mixture and set aside.
- When yeast is activated, add dry ingredients into the bowl with the yeast, along with about 1 1/2 cups of buttermilk. With the dough hook attachment, blend on medium speed until well combined, and dough begins to come together. If the mixture is too dry, add additional buttermilk. If the mixture is too wet, add a little more flour.
- Allow to knead for about 5 minutes. Cover with a towel and allow to proof and double in size for 1-2 hours.
- When dough is risen, punch down dough and preheat oven to 425 degrees. Sprinkle a little flour on the counter, and scrape out dough onto the flour covered counter. Pat out into a 1" thick rectangle, fold one third of the dough in, then the other third on top. Pat out again, rotate, and repeat 2 times to create layers.
- Pat out into a 1" thick rectangle and cut out 3" biscuits, handling gently. Arrange biscuits on a large baking sheet, sides gently touching.
- Melt 2 Tablespoons of the butter, brush over the top of the biscuits and bake for 18-22 minutes. When biscuits are golden brown and baked through, remove from the oven and brush remaining 2 Tablespoons of butter on.
- Serve fresh! They keep well in a tupperware for a day or two. You can reheat in the oven if desired.
Recipe from Trisha Yearwood
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