ฝัง
- เผยแพร่เมื่อ 29 ส.ค. 2024
- Angel biscuits
2 1/4 teaspoon yeast
1 teaspoon sugar
1/4 teaspoon water
3 cups flour
2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon kosher salt
6 tablespoons frozen butter
1/2 cup Crisco 1
cup +2 tablespoons butter milk
Bake 400° 18 minutes
Love your attitude! Fun to watch!
In the South we like buscuits to be higher, so I would definitely pat the dough out at least 3/4 inch thick.
Love your biscuits thanks for your time.😅
Don’t cut the ring off, start at 1st knuckle, get some regular thread, undertuck 1 wrap, and start rapping thread tightly. Not too much. But keep it tight, and wrap backwards toward your ring, then soap it up and and give several seconds, the ring should slide right off, then have it resized.
I absolutely enjoy your cooking videos. My mother made Angel Biscuits. It makes me happy to see the love you have for cooking. God bless 🙏
Thank you so much! Cooking really is such a joy and I love sharing good recipes with you guys when I find them. Have a wonderful Thanksgiving.
Awwww you are a such a refreshing channel thank you and can't wait to make these up!
Aww thank you so much! We really enjoy cooking and sharing beautiful food with you. What types of food do you most enjoy? I am always open for new ideas and I learn so much from my subscribers
These look and sounds delicious! I cannot wait to try these ones!!!
I just found you! Amazing biscuits! I’m making them. Thank you! 💕
I love angel biscuits a little thicker love your show
I'll just tell ya', it's been my experience, that you just can't go wrong with Crisco!
Just made sausage gravy myself.
Biscuits will rise higher if they are touching. Keep them close together. Do not space them out
Bread is the Best! Try it.
I have a problem with hydrogenated chrisco because it clogs arteries
Crisco is no longer made like that. Shortening is still made using hydrogenation, but the oils are fully hydrogenated rather than partially hydrogenated, so there are no trans fats present and it won't clog your arteries. But I still prefer to use butter in my biscuits for a number of reasons, including flavor.
Crisco is no longer made that way. Shortening is still made using hydrogenation, but the oils are fully hydrogenated rather than partially hydrogenated, so there are no trans fats present and it doesn't clog arteries. But I still prefer to use just butter in my biscuits.
My Angel biscuits spread out this year or did not rise. In my mind, either the yeast was not activated enough or the buttermilk was too cold and deactivated the yeast. What do you think?
S. Lee, so sorry but I just saw your comment from 3 months ago!
I think the culprit would be the yeast. The buttermilk temperature being very cold is just fine.
I so hate it when I am excited to try your recipe and then it doesn’t come out correctly. But that’s just part of our cooking experience I guess.
I hope you will give it a second try as I have made these biscuits countless times and they are so delicious.
Thank you for watching and good luck with all future culinary treats
Grandma Rozann
Just an f.y.i. In the recipe you provide it says 1/4 teaspoon of water, instead of 1/4 cup of water
Why 2 hrs in the fridge after rising?
The butter has warmed during the rising . When you Refrigerate them that dough gets extremely cold and hard again. That is what gives you the flakiness in the biscuits.
I love watching you but please….get rid of those fingernails!
Why? They look nice. And I'm sure she washed her hands.
WoW..didn't hinder making of biscuits..we don't need to criticize every little thing..what is the point..nobody cares what you think concerning beautiful nails