Welcome. Deronda here with foods 101. Today, I'm showing you how to make these
ANGEL
BISCUITS. You heard that right.
Angel Biscuits made with yeast.
Don't let this intimidate you. Simply and easy to do. The ingredients you're going to need is five (5) cups of all-purpose flour,
two (2) cups of buttermilk. I use a whole buttermilk
it makes all the difference in flavor. 1/2 cup of all
vegetable cubed shortening, 1/2 cup of chilled cubed butter.
This can be salted or unsalted. 1 teaspoon of baking soda, 5 teaspoons of baking powder, 1/2 teaspoons of salt,
1 teaspoon of sugar,
1/2 cup of water (this is a lukewarm water between 100 to
110 degrees Fahrenheit) and you're going to need one 1/4-ounce package of instant yeast.
This can be regular yeast or rapid rise. I'm using the rapid rise today. First
we're going to add the yeast to this water. I'm adding it here into this warm water.
The water is like lukewarm like a lukewarm bath water.
I'm adding the sugar to activate the yeast and the water. Stir these three ingredients
until you can no longer see the yeast. That looks good.
Now we're gonna set this off to the side and let it do its thing. In a large bowl
I'm adding all that all-purpose flour, the baking soda, the baking powder, and the salt. With a whisk
we're going to incorporate
these ingredients very well.
And
that looks fabulous. Add that chilled cube butter.
Make sure you keep the butter in the refrigerator till you're ready to use it. Add your all-vegetable cubed shortening.
I like using a pastry tool to blend my shortenings and butter into my dry
ingredients by just rolling it back and forth.
If you don't have a pastry tool like this, you may use two knives like this and
cut your shortening and butter into your dry ingredients.
Make sure you hold your knives close together like this, or you can use a fork to
also blend
your fats in with your dry ingredients.
A food processor maybe used, too.
I grew up with my grandmother's making their biscuits with a little pastry tool like this. And this is what I
inherited from them.
It's made many many biscuits in my
childhood and in my adulthood. You want this looking like corn mill.
So you're gonna spend some time cutting in that shortening with your dry
ingredients. I'll be back to show you what it looks like. You see that? That looks like almost cornmeal
texture. That's what you're looking for.
I'm gonna make a well here in the center to get it ready for my wet ingredients. You see how that yeast has risen?
Look how frothy
it is.
I'm just gonna give it a stir. I'm adding my buttermilk
into the center of my dry ingredients. With a spatula you want to make sure you get it all out of there. Add
the yeast.
Gently we're going to bring in our dry ingredients
with our wet ingredients
until you can no longer see flour and the flour is absorbed into the wet ingredients.
You don't want to over mix your dough here.
This is beginning to look exactly the way
it needs to. I've got some dry flour there in the bottom.
You just want to make sure you don't leave any dry flour
anywhere in your bowl. We're going to cover this once we get all that dough off the spatula.
I'm going to cover this with plastic wrap. We're gonna let this sit in the refrigerator overnight
or up to five days before using. That's right
you can let it sit in the refrigerator up to five days.
But it needs to sit in there at least 3 to 4 hours or overnight before
rolling it out. Off to the refrigerator it goes. I've had my angel biscuit dough sitting in the refrigerator overnight.
Look at that dome that's come up on plastic wrap right here. I see they've risen a little bit.
I'm removing the plastic wrap. Remember you can use this dough
refrigerated up to five days. So I'm just gonna go ahead and use half
the biscuit dough to make biscuits this morning. Cover this up and
refrigerate it and use it whenever you like. Lightly flour a
surface. Pat out your biscuit dough a little bit.
And we're gonna roll it out. Make sure you got flour here on the bottom, so it's not going to stick.
I'm gonna punch this out until it's 3/4 of an inch
thick. I measure the end of a wooden spoon and mark 3/4-inch.
That way you have a rough figure of how thick your dough is, and that looks absolutely perfect.
I'm gonna fold it in half. You need to shake off that flour.
Fold it in half.
Fold it in half again.
This is a technique that will make these biscuits so light and fluffy and melt in your mouth. With the rolling pin
I'm gonna roll this out to
3/4-inch
thick, so
I've got my spoon here. I'm measuring it. I need to roll it out just a little bit more.
It doesn't take long.That looks
perfect. With a two-inch round
dough cutter, I'm gonna begin making my biscuits. I can't figure out where I want to start. Let's start here on the end.
Make sure you flour it.
Closely cut out your biscuits as close as you can get them. This way
you'll get more biscuits. I'm also going to show you how to use
the leftover dough. I've got my biscuits cut out.
I'm gonna put them over here on a cookie sheet that I've lined with parchment paper. Not necessary,
but you want to definitely lightly grease the bottom if you're not going to be using parchment paper.
I love the way this parchment paper makes the bottom of these angel biscuits look. Looks
beautiful and golden. Make sure the sides of those biscuits are going to touch. This will ensure a beautiful
rise on your angel biscuit. For that leftover dough. We're just gonna gather it up. Give it a little kneading.
Like this a few times. Make sure your surface is floured. Roll this out
to 3/4-inch thickness. The same as we did our other biscuits. Measure. It doesn't have to be perfect.
We can just start cutting out more biscuits. Before I put them into it piping hot
preheated
400 degree
Fahrenheit oven. I like to brush the tops with a little bit of butter. It'll make it golden and delicious
in taste.
There we are off to that
Preheated oven. On the middle rack for the next 15 to 20 minutes or until they're golden in color. Use your timer and no
peeking. Baked
Angel Biscuits. Look how beautiful and fantastic they are. If you can be here and smell how
wonderful and delicious they are. Oh my goodness. Look, they're piping hot. Just took them out of the oven.
You probably see the steam coming up. Look how lovely and delicious
those are. Oh yeah. Wow. They are warm.
And look at all the layers.
Wow...that's hot. See how they really puff up when you bake them very close together.
So always bake your biscuits close together. It would be just as good if I didn't add the butter. Here goes...
Look at that lovely golden bottom.
Mmm...melt and your mouth.
Delicious. You can't forget the jam.
Mm-hmm
Blackberry jam is what I'm using, but you use your favorite. Gotta try it.
These are the best. A perfect biscuit. Not only for breakfast, but any time of the day. You're not
gonna be able to just eat one. I'm Deronda with foods 101. Leave me a comment.
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Thanks a million for watching y'all and I'll catch you lovely people later...