Heavenly Biscuits Recipes

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MELT IN YOUR MOUTH HEAVENLY BISCUITS



Melt in Your Mouth Heavenly Biscuits image

These are the most delicious biscuits I've ever tasted! They just melt in your mouth. Great on their own or with sausage gravy, these biscuits are sure to impress. This recipe comes from Shirley Corriher's "Cookwise".. a terrific cookbook! She's the food scientist on "Good Eats" with Alton Brown. I think that this is her grandma's recipe. Be sure to follow this recipe exactly.. There is a method to the madness!! Enjoy!! One of my reviewers complained that she couldn't work the dough. So I updated the directions to be more explicit. This dough cannot be "worked" like traditional biscuit dough would.. the excessive moisture creates a steam inside the dough as it bakes creating an out-of-this-world treat! So just forget everything you know about making biscuits and have faith in the recipe... it really is worth the effort.

Provided by BETHANY T.

Categories     Breads

Time 25m

Yield 8-10 biscuits

Number Of Ingredients 12

nonstick cooking spray (Pam)
1 cup all-purpose flour
1/2 cup Wondra Flour (in a cardboard can by the flour)
1 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/3 teaspoon salt
1 tablespoon sugar
3 tablespoons shortening or 3 tablespoons lard
3/4 cup buttermilk
1/2 cup heavy cream
1 cup all-purpose flour (for shaping)
2 tablespoons melted butter

Steps:

  • Preheat oven to 475 degrees F.
  • Spray an 8 inch round cake pan with cooking spray.
  • Combine next 6 ingredients in a medium bowl.
  • Cut in shortening or lard.
  • Stir in buttermilk and cream.
  • (mixture will be VERY WET!) Let stand 2-3 minutes.
  • Pour remaining cup of flour into another bowl.
  • Flour your hands.
  • Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
  • Cover with more flour.
  • Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
  • Drop into prepared pan.
  • Repeat with remaining dough, placing tightly into pan.
  • This is so they rise up instead of just spreading out.
  • Brush with melted butter or margarine.
  • Bake 15-20 minutes or until lightly browned.
  • Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
  • Serve ASAP!

HEAVENLY ANGEL BISCUITS



Heavenly Angel Biscuits image

This is one of Paula Deen's many excellent biscuit recipes :) Enjoy!

Provided by chris elizondo

Categories     Biscuits

Time 15m

Number Of Ingredients 9

5 c all purpose flour
2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c butter, cut into tbsps
1/4 c warm water (105-110 degrees)
2 pkg active dry yeast
1/4 c sugar
2 c buttermilk

Steps:

  • 1. In a large bowl, combine flour, salt, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture is crumbly.
  • 2. In a small bowl, combine warm water and yeast, stirring to dissolve. Add sugar, stirring to dissolve. Let mixture stand for 5 minutes or until foamy. Add to flour mixture. Gradually add buttermilk, stirring to combine. Dough will be sticky. Cover and refrigerate overnight.
  • 3. Spray a large baking sheet with nonstick cooking spray. On a lightly floured surface, turn out dough, and pat to ¾-inch thickness. Using a 2 1/2-inch round cutter, cut dough, rerolling scraps as needed. Place biscuits on prepared pan, and let stand at room temperature for 2 to 2 1/2 hours or until doubled in size.
  • 4. Preheat oven to 425°. Bake biscuits for 10 minutes or until golden brown. Serve warm.

J.P.'S BIG DADDY BISCUITS



J.P.'s Big Daddy Biscuits image

This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits.

Provided by John Pickett

Categories     Bread     Quick Bread Recipes     Biscuits

Time 45m

Yield 6

Number Of Ingredients 6

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
⅓ cup shortening
1 cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  • Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  • Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Nutrition Facts : Calories 282 calories, Carbohydrate 36.4 g, Cholesterol 3.3 mg, Fat 12.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 648.9 mg, Sugar 4.1 g

HEAVENLY BISCUITS



Heavenly Biscuits image

These biscuits are melt in your mouth good. I make them when I want to show some love!

Provided by Shirley Anderson

Categories     Breakfast

Time 30m

Number Of Ingredients 10

2 pkg active dry yeast
1/4 c warm water
2 c warm buttermilk (110-116 degrees)
5 c all purpose flour
1/3 c sugar
2 tsp baking powder
1 tsp baking soda
2 tsp salt
1 c shortning
melted butter

Steps:

  • 1. Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk: set aside. In a large bowl combine dry ingredients. Cut in shortening with a pastry blender until crumbly. Stir in yeast mixture; mix well. Turn onto lightly floured surface; knead lightly 3-4 times. Roll out to 1/2 inch thickness. Cut with 2 1/2 inch biscuit cutter. place on lightly greased baking sheets. Cover and let rise in a warm place for 1 1/2 hours. Bake at 450 degrees for 8 to 10 minutes. Brush tops with butter. Remove from pans to wire racks. Enjoy!

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