Date: Sat, 01 Oct 2022 05:40:46 +0000 --------------- BEGIN bread-bakers.v122.n029 --------------- 01. Granola Scones (Reggie Dwork) 02. Authentic Belgian Waffle (Reggie Dwork) 03. Sweet Potato Rolls (Reggie Dwork) 04. Homemade Artisan Grilled Pizza Crust (Reggie Dwork) 05. Banana Pancakes (Reggie Dwork) 06. Pistachio Chai Muffins (Reggie Dwork) 07. Angel Biscuits (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n029.1 --------------- Date: Fri, 30 Sep 2022 22:29:23 -0700 From: Reggie Dwork Subject: Granola Scones * Exported from MasterCook * Scones, Granola Recipe By : Roxana Jullapat Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup whole wheat flour -- plus 2 Tbsp. whole wheat flour -- (53 g) 1/2 cup old-fashioned rolled oats -- plus 1 Tbsp. old-fashioned rolled oats -- (57 g) 1/2 tsp. ground cinnamon 1/2 tsp. baking powder 1/4 tsp. baking soda 1/8 tsp. kosher salt 6 Tbsp. unsalted butter -- chilled, cut into 1/2" pieces, (3/4 stick) 1/4 cup all-purpose flour -- plus 2 Tbsp. all-purpose flour -- plus more for dusting, (47 g) 2 Tbsp. sugar -- raw, plus more for sprinkling Zest from 1 orange 1 cup dates -- Medjool, chopped pitted, (about 16) (145 g) 1 cup raisins -- golden, (145 g) 1/2 cup flax seeds -- (80 g) 1/2 cup almonds -- sliced, (45 g) 1/3 cup coconut -- unsweetened shredded, (30 g) 6 Tbsp. currants -- dried black, (55 g) 5 Tbsp. seeds -- pumpkin, (pepitas), (50 g) 1/3 cup heavy cream -- plus more for brushing These scones are full of flavors and textures reminiscent of a granola bar," writes Roxana Jullapat in her cookbook Mother Grains (out April 2021). "They're neither terribly sweet nor what a nutritionist would recommend to clients. They're rich in fiber, omega-3s, antioxidants, and protein, with a sweet kick from copious dried fruit and a sprinkle of raw sugar. They don't need to be served with clotted cream or jam and are best enjoyed as a midday snack or an accompaniment to morning coffee. Place a rack in middle of oven; preheat to 350. Pulse whole wheat flour, oats, cinnamon, baking powder, baking soda, salt, butter, 1/4 cup plus 2 Tbsp. (47 g) all-purpose flour, and 2 Tbsp. raw sugar in a food processor until butter is no larger than pea-size, 5-7 pulses. Transfer to a large bowl; mix in orange zest, dates, raisins, flaxseed, almonds, coconut, currants, and pumpkin seeds. Toss by hand until well combined, then make a well in the center. Pour cream into well and toss vigorously with your hands (like a salad) until mixture comes together to form a dough. Transfer dough to a lightly floured surface and pat into a 6"-diameter disk about 1" thick. Using a large chef's knife, cut disk into 6 equal wedges. The dough will be crumbly and may fall apart as you cut it; don't be afraid to compact it back together. Arrange scones on a parchment-lined baking sheet, spacing at least 2" apart. Lightly brush top of each scone with cream and sprinkle with raw sugar. Bake scones, rotating baking sheet front to back halfway through, until light golden, 25 to 30 minutes. Let scones cool on baking sheet before serving. Do ahead: Scones can be made 3 days ahead. Store airtight at room temperature. Review: Excellent and different scones! Definitely not a traditional cream scone, but that's what makes them so good. I didn't have any trouble with the crumbliness and they baked quite nicely. The final result is moist and tender. I used spelt flour instead of whole wheat and substituted dried apricots for half of the raisins. Review: I made them the first time, and found I had to pulse the figs and other dried fruits as well as the flax seed and oats. They were very crumbly and delicious. I used all whole wheat flour and added a 1/2 cup of dark chocolate chips. The second time, I added a quarter cup of 2% Greek yogurt to solve the crumbly problem and added a full cup of dark chocolate chips. I increased the orange zest and again pulsed the nuts, seeds, and fruits variously to make a more even crumb for the dough. Winner! Review: These are absolutely delicious, and 1 scone is a meal in itself. The dough is very dry and crumbly, and needs a lot of work to hold together. But once baked, they are moist and yummy. My husband has these on repeat request, as they fuel him completely before his bike rides. Review: I loved everything about this scone! I would agree it's not your traditional scone, but I wasn't expecting it to be given all of the nuts, fruits and seeds added to the mix. It was light, and yes crumbly like granola but had so much depth and flavor. I substituted dried figs for the dates, and dried cherries for the raisins and cut mine into eights. I found them be just the right size for breakfast or an in-between-meal snack. I will definitely be making these again! Review: Disappointing. Dry and needed to be nuked and buttered to make it palatable but I was looking for something to take hiking or to eat while driving to trailheads. Flax seed is problematic and probably should be ground. Review: The flavor was good - toasty and buttery like an oatmeal raisin cookie, but they are very crumbly and need more scone essence. The crumbliness might've the oats as I've had this issue with a different oat scone. I might try this concept of granola loading again but with another whole wheat scone base recipe that I use consistently. Review: These were very delicious but verrrrry crumbly both in getting the dough together and eating. I had to add an extra 1-2 Tbsps of cream to the dough to get it to even remotely stick together, and had to pat the pieces back together after slicing. They looked like a hot mess but still tasted great! Next time I might try pulsing the fruit in the food processor to get them to meld into the dough better. Review: Excellent flavor, a bit crumbly but nonetheless moist. Not sure if it reminds me of granola but delicious with a cup of tea. Will repeat! S(Internet address): https://www.bonappetit.com/recipe/granola-scones - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 618 Calories; 33g Fat (45.4% calories from fat); 12g Protein; 78g Carbohydrate; 12g Dietary Fiber; 49mg Cholesterol; 152mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fruit; 0 Non-Fat Milk; 6 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0401 --------------- MESSAGE bread-bakers.v122.n029.2 --------------- Date: Fri, 30 Sep 2022 22:29:33 -0700 From: Reggie Dwork Subject: Authentic Belgian Waffle * Exported from MasterCook * Waffle, Authentic Belgian Recipe By : Kellie Serving Size : 5 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup sugar 3 1/2 teaspoons baking powder 2 large eggs -- separated 1 1/2 cups half and half 1 cup butter -- melted 1 teaspoon vanilla extract 1/8 teaspoon kosher salt Easy and quick, the BEST Belgian Waffle recipe is simple to make from scratch! PREP: 5 MINUTES COOK: 5 MINUTES TOTAL: 10 MINUTES Preheat waffle maker while preparing batter. In a large bowl, whisk together the flour, sugar and baking powder. In separate bowl, stir together the egg yolks, half and half, butter and vanilla. Add the dry ingredients with the egg yolk mixture and stir until thoroughly combined. Beat egg whites with a hand mixer or whisk until stiff peaks form. Fold the egg whites into batter until no white streaks remain. Cook in a preheated waffle iron for approximately 5 minutes or until golden brown and crispy. RECIPE NOTES Waffles can be kept warm and crispy in the oven on a baking sheet with a cooling rack places on top until ready to eat. Cal 748, Fat 47g, Carb 73g, Sod 441mg, Fiber 1g, Pro 10g S(Internet address): https://thesuburbansoapbox.com/authentic-belgian-waffle-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 752 Calories; 48g Fat (56.4% calories from fat); 10g Protein; 72g Carbohydrate; 1g Dietary Fiber; 211mg Cholesterol; 822mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 9 Fat; 2 Other Carbohydrates. NOTES : 2020 - 0404 --------------- MESSAGE bread-bakers.v122.n029.3 --------------- Date: Fri, 30 Sep 2022 22:29:38 -0700 From: Reggie Dwork Subject: Sweet Potato Rolls * Exported from MasterCook * Rolls, Sweet Potato Rolls Recipe By : Paige Grandjean Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C sweet potato -- large, peeled & cut into 1/2" pieces, (about 12 oz.) 2/3 cup milk -- whole 1/4 cup water -- warm, (100F to 110F) 2 1/4 tsp active dry yeast -- (1/4-oz.) 3 tablespoons granulated sugar -- divided, + 1 teaspoon granulated sugar 2 large eggs 6 tablespoons butter -- melted, divided 4 1/2 cups bread flour -- plus more for kneading 1 1/2 tablespoons kosher salt 2 tablespoons cane syrup 3/4 teaspoon sea salt -- flaky Warm, light, and fluffy, these extra-special buns will be the talk of the buffet line. This fall, we're sneaking sweet potatoes into everything, from our biscuits to gnocchi to waffles. Accordingly, mashed sweet potatoes are the secret ingredient in these bright, festive rolls. Not only do they add a luxurious orange color, but they also bring a bit of earthy sweetness to the bread. Just as you would with any other homemade, yeast-based bread, you'll want to prepare these rolls well in advance to allow them sufficient time to rise. The hour of resting time allows the rolls to develop their airy texture - while it proofs, you can expect the dough to double in size. In terms of rolling out the dough, here's a tip from our Test Kitchen: Use a light hand when flouring the work surface. You should be able to see the surface through the flour. Too much flour will create a chalky coating on the rolls. Drizzled with honey (or generously smeared with Hot Honey Butter), these rolls will add a touch of sweetness to your Thanksgiving feast. These buns are anything but boring. Active: 30 mins Total: 3:10 Bring sweet potato and milk to a boil in a small saucepan over medium-high. Reduce heat to medium-low. Cook, covered, stirring occasionally, until potatoes are very soft, about 20 minutes. Remove from heat. Using a potato masher or fork, mash potatoes with milk until very smooth. Transfer to a medium bowl to cool completely, about 30 minutes. Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand until foamy, about 5 minutes. Beat together sweet potato mixture, yeast mixture, eggs, 4 tablespoons of the melted butter, and remaining 3 tablespoons sugar in the bowl of a stand mixer fitted with a dough hook on low to combine. With mixer running, gradually add bread flour and kosher salt, beating on low until dough is soft and smooth, about 4 minutes. Transfer dough to a lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding up to 1/3 cup flour, as needed, if dough is very sticky. Transfer dough to a lightly greased large bowl, and cover with plastic wrap. Let stand at room temperature until doubled in size, 1 to 1 1/2 hours. Preheat oven to 375°F. Turn dough out onto a lightly floured surface, and divide into 15 balls. Place balls in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let stand at room temperature until almost doubled in size, 45 minutes to 1 hour. Meanwhile, stir together cane syrup and remaining 2 tablespoons melted butter; set aside. Uncover rolls, and bake in preheated oven until light golden brown, 18 to 22 minutes. Brush hot rolls with cane syrup butter; sprinkle with flaky sea salt. Serve immediately, or transfer rolls to a wire rack to cool completely, about 30 minutes. S(Internet address): https://www.southernliving.com/recipes/sweet-potato-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 6g Fat (23.3% calories from fat); 7g Protein; 41g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 726mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1204 --------------- MESSAGE bread-bakers.v122.n029.4 --------------- Date: Fri, 30 Sep 2022 22:29:45 -0700 From: Reggie Dwork Subject: Homemade Artisan Grilled Pizza Crust * Exported from MasterCook * Pizza Crust, Homemade Artisan Grilled Recipe By : Leo Spizzirri Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 C all-purpose flour -- (450g) 1 cup water -- cold tap, plus, (50-60F), (260g) 1 1/2 Tbsp water -- cold tap 1/2 tsp sugar -- granulated, (2 g) 2 1/4 tsp Platinum Yeast -- Note 1: 1 Tbsp sea salt -- (12.5g) 1 Tbsp extra virgin olive oil -- (12.5 g) Homemade pizza on the grill has never been easier with this simple recipe and step-by-step video. You'll love the artisan look and taste of the pizza crust with all the bubbles and grill marks. Note 1: Red Star Platinum Yeasr contains a dough enhancer Mixing the Dough: Add flour to large bowl. Form a 'well' in the middle that is large enough to hold all the water. Pour water into the well, then add sugar and yeast. Form a 'claw' with your hand and use your fingers as a whisk. Slowly move your hand in a circular motion so the walls of the well don't fall down too fast. You just want a little bit of the flour incorporated at this stage, similar to a pancake batter. Start incorporating more of the flour, whisking a bit more aggressively, eventually creating a very shaggy dough. Evenly sprinkle salt on the dough and continue to incorporate the remaining flour until you have a thick dough and all the flour is incorporated. Drizzle in the olive oil slowly and mix using your whole hand until the dough ball is semi-smooth and the oil is incorporated. Turn the dough out onto a clean surface and continue kneading until the dough is well mixed and smooth. Form into a smooth round ball. Resting/Proofing: Add 1 tablespoon olive oil to a medium size bowl. Place the dough (top side down) in bowl, coating with oil. Turn the dough over to coat rest of dough ball with oil. Cover bowl tightly with plastic wrap. Let dough REST for about 20 minutes at room temperature. Remove the dough from the bowl and knead on counter for about 1 - 1 1/2 minutes to incorporate the oil. Divide your dough ball into 2 or 3 equal portions, depending on the crust shape you desire, larger oval or round. Gently pull the corners of the dough piece into a square, then bring the diagonal corners to the middle, and repeat with the opposite corners. Continue to bring the points into the center a few more times, then grab, pinch and rotate the seam like you're closing a change purse, until the dough ball is smooth and tight. Repeat with remaining dough ball(s). Place each dough ball in bowl. Do not coat with oil or flour. Cover with plastic wrap. Refrigerate the dough balls for 24 hours (or at least overnight, 8 to 12 hours). Remove dough balls from the refrigerator 1 - 1 1/2 hours before using, allowing dough to come to room temperature. Preheat grill (see note): Place pizza stone on one side of gas grill grate to allow air to circulate and also leaving space to grill the crusts. OR grill pizza dough first, and then preheat stone if grill is not big enough, or you are topping pizzas later. (Pizza stone size depends on the size of your dough and grill. We used a 14x14" stone in the video.) Preheat gas grill to 450F. Shaping: Round crust (10-12"): Turn dough out onto a clean surface. Flatten and shape dough into a circle using your fingertips. Do not use a rolling pin! Press across the dough with your fingertips once it is shaped to 'dock' it. (See video for a no-fail shaping tip) Oval/rectangular crust (~9x13"): First, spread a thin layer of olive oil on a 1/2 sheet baking pan or large cookie sheet; set aside. Place dough ball on a clean surface. Using your fingertips on both hands, 'dimple' across the dough on one side, then flip it over and 'dimple' the other side. Repeat. Lay dough onto the center of the baking sheet. Gently pull and dimple the dough out to almost the edges of the pan. With fingertips, press across the dough to 'dock' it. Grilling the crusts: Gently place dough directly on the grill (don't add olive oil). Close grill lid. Cook 1 - 1 1/2 minutes (lift with tongs to check for grill marks on the bottom). Flip over. Let cook for 30 - 45 seconds more (to char the bubbles). Place on cooling rack.* Add desired toppings then transfer to pre-heated stone with peel, close lid and cook until hot and desired crust color is achieved, about 6 - 8 minutes. *NOTE: Grilled crusts can be made ahead of time for later use or to freeze. To freeze grilled crusts, place cooled crusts in a freezer bag or wrap with plastic wrap. Prior to use, bring to room temp, top and proceed with cooking steps. If using a charcoal grill, preheat to 500F. Par-bake crusts directly on grill. Place stone over indirect heat until hot. Bake pizza until toppings are done and crust is lightly browned. Question: Can you use the yeast and sourdough to make this pizza dough? Response: Yes, use one full packet of Platinum Instant Sourdough in this recipe. Question: Fabulous recipe for experience !!! There is just one piece of information, which surprises me: you write that flour is all-purpose, which surprises me, because to make pizza here in France, we use number 00 !!! Is it the Platinium yeast, which allows you to take an all-purpose flour? Thank you for this very nice recipe and congratulations to the Chef Response: Glad you like the recipe! Leo used all-purpose flour in this recipe because it is malted flour. S(Internet address): https://redstaryeast.com/recipes/homemade-artisan-grilled-pizza-crust/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1860 Calories; 18g Fat (9.1% calories from fat); 52g Protein; 363g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 5662mg Sodium. Exchanges: 23 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1212 --------------- MESSAGE bread-bakers.v122.n029.5 --------------- Date: Fri, 30 Sep 2022 22:29:51 -0700 From: Reggie Dwork Subject: Banana Pancakes * Exported from MasterCook * Pancakes, Banana Recipe By : Jamie Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg -- beaten 1 cup milk 2 tablespoons vegetable oil 2 bananas -- ripe, mashed 1/8 tsp cinnamon -- or more as needed 1/2 teaspoon vanilla extract -- pure Banana Pancakes are fluffy and perfectly sweet. Stack them up and top them off with sliced bananas, blueberries, and a drizzle of maple syrup for a comforting weekend breakfast. prep: 30 minutes total: 30 minutes Combine flour, white sugar, baking powder, cinnamon and salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot. Cal 375, Fat 11g, Carb 62g, Sod 453mg, Fiber 2g, Pro 10 g Review: My boyfriend and I loved these! I always keep old Bananas in my freezer, so I thawed 3, and doubled the other ingrediants. I did use 1 cup all-purpose flour. And 1 cup whole wheat. I only cooked on medium heat. Mine turned out moist and fluffy! Review: I just made a gluten free version using your recipe and oh, my oats they were good! Thanks for sharing your adaptation! Yum yum. Super filling too. If anyone cares, I used a gf all purpose flour and added a slight 1/2 teaspoon xanthan gum, used coconut oil, and instead of milk, soy (only because we were out of milk, haha) Review: Just made these pancakes with my 3 year old daughter and 7 year old niece- they loved them and they were super easy and delicious! Only complaint was I didn't make enough, so will have to double next time Review: Good recipe! I omitted the 1 TBSP of sugar as it was sweet enough with the bananas and vanilla extract. I used white/wheat flour. Next time I am going to try flax seed instead of the egg and applesauce in place of the oil. My husband described them as "crepe like"; we both thought they were good banana pancakes and will make them again! Thanks for the recipe! Question: how many pancakes we can make with this recipe? Response: It should make about 6 to 8 pancakes. I hope this helps. Review: These were a hit! Our family loved them. We I made them with King Arthur Gluten Free cup to cup flour and it worked well with the recipe as is. We spread them with peanut butter and topped with sliced bananas, blueberries and strawberries. Super yummy. We will definitely add these to the menu rotation! Source: "Adapted from allrecipes" S(Internet address): https://www.mybakingaddiction.com/banana-pancakes/ Yield: "6 to 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 3g Fat (29.7% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 136mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1222 --------------- MESSAGE bread-bakers.v122.n029.6 --------------- Date: Fri, 30 Sep 2022 22:29:59 -0700 From: Reggie Dwork Subject: Pistachio Chai Muffins * Exported from MasterCook * Muffins, Pistachio Chai Recipe By : Alli Neal Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1/2 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 chai blend tea bags -- opened 1 cup low-fat buttermilk 1/4 cup butter -- melted 1 1/2 teaspoons vanilla extract -- divided 1 large egg -- lightly beaten Cooking spray 1/3 cup shelled dry-roasted pistachios -- chopped 1/2 cup powdered sugar 1 tablespoon water These muffins from Cooking Light are chock-full of warming chai spices, having been baked with a chai tea blend. They have a bit of ever-so-slightly salty crunch from the roasted pistachios and, if you need a little bit of something sweet, an optional glaze. When it comes to muffins, though, we elect glaze-free; the choice is yours. Preheat oven to 375F. Combine flour and next 4 ingredients, through salt, in a large bowl, stirring with a whisk. Cut open tea bags; add tea to flour mixture, stirring well. Make a well in center of mixture. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack. Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins. Source: "Cooking Light" S(Internet address): https://www.cheatsheet.com/life/muffin-recipes.html/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 6g Fat (30.1% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 260mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0722 --------------- MESSAGE bread-bakers.v122.n029.7 --------------- Date: Fri, 30 Sep 2022 22:30:05 -0700 From: Reggie Dwork Subject: Angel Biscuits If you are expectimg guests for Thanksgiving consider these biscuits. This will feed a hugh amount of people. * Exported from MasterCook * Biscuits, Angel Recipe By : Pam Lolley Serving Size : 42 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- warm, (100F to 110F) 2 1/4 tsp active dry yeast -- (1/4-oz.) 1 teaspoon granulated sugar -- divided, plus 3 Tbsp. granulated sugar 5 cups all-purpose flour 1 tablespoon baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 1/2 cup butter -- salted, cold, cubed 1/2 cup shortening -- cold, cubed 2 cups buttermilk -- whole 6 tablespoons butter -- salted, melted and divided Honestly, these angel biscuits come by their name because they taste like they're sent right from heaven to our plate. One Test Kitchen professional said these "addictive" biscuits are "light and airy with the yeasty flavor of a dinner roll." It's a flaky and light cross between a buttermilk biscuit and a Parker House roll, and they can be prepared one week in advance to make your holiday cooking schedule a little less stressful. For making this recipe ahead, just throw together the dough and store in refrigerator until ready to bake. You might even be able to convince the kids to behave like angels in order to get an Angel Biscuit this Thanksgiving. Active: 20 mins Total: 2:40 Yield: about 3 1/2 dozen Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes. Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and cold shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days. Preheat oven to 400F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1/2" thick circle, and fold in half; repeat. Gently roll to 1/2" thickness; cut with a 2" round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 12" cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 12" skillet, place remaining biscuits in a 10" skillet or on a baking sheet.) Brush biscuits with 3 tablespoons of the melted butter. Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining 3 tablespoons melted butter, and serve. Review: I've been making Angel Biscuits since 1975. My family loves them. They are lighter than most biscuits and have a faint yeasty flavor. My recipe is almost exactly like this one. Review: I'm not sure my first review went through, so I'm trying again. Sorry if I end up with two submittals. I found this recipe in my Southern Living magazine and tried them at Christmas. Everyone LOVED them, including picky me. They were such a hit that each year I continue to bake them using a cast iron skillet, and each year, they disappear quickly! Review: Terrible recipe! I made a mistake and made this the first time for Thanksgiving as my rule is that I always try a recipe first before I serve it. They were a disaster and I followed the recipe to the letter, no deviation. The taste was bland and they were not remotely similar to Parker House rolls - these were all biscuit. Try another roll recipe and always make it first before trying it on guests. S(Internet address): https://www.southernliving.com/recipes/angel-biscuits-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 7g Fat (49.3% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 193mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1220 --------------- END bread-bakers.v122.n029 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved