German Angel Biscuits Recipes

ANGEL BISCUITS

Steps:

• In a large mixing bowl or stand mixer stir together yeast, flour, baking powder, baking soda, salt and sugar. Cut in the butter or shortening until the mixture resembles coarse crumbs.
• Stir in the water and buttermilk until smooth. Turn onto a floured surface and knead a few times. At this point you can roll out and cut the biscuits, or refrigerate the dough in a covered container for 1-3 days.
• Roll out the dough to about ½ inch thick. I usually just use my hands to press the dough out into a square (1/2 inch thick) then I cut the square into 16 pieces. I combine the corner pieces together, to make about 14 even sized biscuits. I find this faster and easier than cutting out with a round biscuits cutter, but either method works great!
• Place cut out biscuits in buttered cast iron pan, or a parchment-lined baking sheet. Brush the tops of the biscuits with melted butter. Cover lightly with plastic wrap and allow to rest for 30 minutes.
• Preheat oven to 425 degrees F. Uncover biscuits and bake for about 13-18 minutes, until golden brown.

ANGEL BISCUITS

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside. , In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture. , Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until almost doubled, about 1 hour., Bake at 450° for 8-10 minutes or until golden brown. Lightly brush tops with melted butter. Serve warm.

ANGEL BISCUITS

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, salt, baking soda and yeast.
• Cut in the butter and shortening using a pastry knife or work it in with your hands just until pea sized pieces of butter remain.
• Add the buttermilk and stir just until combined.
• Transfer the dough to a well floured surface and pat it out into a square that's about 1 inch thick. Fold the square in half and pat it out again. Rotate the dough and fold in half again and pat out again until 1 inch thick.
• Use a 2 or 2 ¼ inch biscuit cutter, dipped in flour, to cut out the biscuits. Don't twist the biscuit cutter, just push down and pull up.
• Place biscuits on a parchment lined baking sheet or cast iron skillet and cover with plastic wrap or a light towel. Let rest for 30 to 60 minutes.
• Preheat oven to 425°F. Brush melted butter on the top of the biscuits and bake for 15 to 20 minutes or until golden brown and cooked through. Brush the hot biscuits with additional melted butter and serve immediately.

GERMAN ANGEL BISCUITS

Steps:

• Preheat oven to 375ºF. Combine dry ingredients. Use pastry cutter to work in shortening, until evenly distributed and "crumbly." Dissolve yeast in warm water and stir in buttermilk.
• Add to dry ingredients and mix well. (At this point, dough may be covered and refrigerated up to 3 weeks and used as needed).
• Roll out dough to ½ inch thick and cut out biscuits and add the sausage in the middle of the dough. Brush with melted butter and bake 12-15 minutes until golden.

ANGEL BISCUITS

Steps:

• Heat oven to 400°. Dissolve yeast in warm water; set aside.
• Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
• Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.

ANGEL BISCUITS II

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
• On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
• Bake in preheated oven for 10 to 12 minutes, or until browned.

EASY GERMAN BISCUITS

Steps:

• Dissolve yeast in warm water. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Add yeast mixture, buttermilk and oil; stir well. Cover and refrigerate at least 12 hours. Punch down. Turn onto a floured surface and roll out to 1-in. thickness. Cut with a 2-in. biscuit cutter and place 2-in. apart on a greased baking sheet. Bake at 400° for 12 minutes.

ENGELSAUGEN - GERMAN ANGEL EYE COOKIES

Steps:

• Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
• Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
• Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
• Leave them to cool and remove to a wire rack.
• Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.