Food recipes
Another Angel Yeast Biscuit
Another Angel Yeast Biscuit Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated milk, buttermilk, fluid, cultured, lowfat wheat flour, white, all-purpose, unenriched le...
Another Angel Yeast Biscuit
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
Directions:
In large mixing bowl, dissolve yeast in warm water.
Add sugar, let stand for 5 m inutes.
Stir in buttermilk, set aside.
In a bowl, combine flour, baking powder, salt and baking soda.
Cut in butter until mixture resembles coarse crumbs.
Stir in yeast mixture and mix well.
Turn onta 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 inch thickness.
Cut with a floured round biscuit cutter about 2 1/2 inches round.
Place 2 inches 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.
Place.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
Directions:
In large mixing bowl, dissolve yeast in warm water.
Add sugar, let stand for 5 m inutes.
Stir in buttermilk, set aside.
In a bowl, combine flour, baking powder, salt and baking soda.
Cut in butter until mixture resembles coarse crumbs.
Stir in yeast mixture and mix well.
Turn onta 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 inch thickness.
Cut with a floured round biscuit cutter about 2 1/2 inches round.
Place 2 inches 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.
Place.