ANGEL BISCUIT RECIPE RECIPES

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BISCUIT STRAWBERRY SHORTCAKE RECIPE: HOW TO MAKE IT



Biscuit Strawberry Shortcake Recipe: How to Make It image

This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. —Stephanie Moon, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup 2% milk
2 pints strawberries, chopped
1 tablespoon orange juice
1-1/2 cups whipped topping

Steps:

  • In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° until lightly browned, 12-15 minutes. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

Nutrition Facts : Calories 261 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 372mg sodium, CarbohydrateContent 38g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

SOUR CREAM AND ONION BISCUITS RECIPE | BON APPéTIT



Sour Cream and Onion Biscuits Recipe | Bon Appétit image

If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success.

Provided by Molly Baz

Yield Makes 8

Number Of Ingredients 10

8 scallions
12 Tbsp. chilled unsalted butter, divided
2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
1 tsp. freshly ground black pepper
1¾ tsp. baking powder
½ tsp. baking soda
1¼ tsp. sugar
2½ cups (313 g) all-purpose flour, plus more for surface
1¼ cups sour cream, plus more for serving
Flaky sea salt

Steps:

  • Place a rack in middle of oven; preheat to 425°. Line a baking sheet with parchment paper. Trim root ends from 8 scallions. Thinly slice crosswise (not on a diagonal); set aside.
  • Melt 2 Tbsp. chilled unsalted butter by whatever method is easiest for you; set aside. Whisk 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1 tsp. freshly ground black pepper, 1¾ tsp. baking powder, ½ tsp. baking soda, 1¼ tsp. sugar, and 2½ cups (313 g) all-purpose flour in a large bowl to combine.
  • Cut remaining 10 Tbsp. chilled unsalted butter into ½” pieces. Add to dry ingredients and toss to coat. Using your hands, work butter into dry ingredients, smashing it between your fingers and flattening it between your palm until there are lots of thin shards and pea-size bits. Add reserved scallions and toss to evenly distribute.
  • Create a well in the center of mixture and add 1¼ cups sour cream to the center. Using a fork and working in circles, mix until large shaggy clumps form. If your bowl is wide enough, fold dough over itself a couple of times inside it until it comes together.
  • Turn out onto a lightly floured surface and knead once or twice until it comes together; flour your hands if needed. If there are any loose bits, add them to center of dough and knead once more to incorporate.
  • Pat dough into an 8x4” rectangle about 1” thick.
  • Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8x4” rectangle, then fold dough in thirds like a letter one more time. (You'll have done the folding procedure two times total.) Pat dough back into an 8x4” rectangle and straighten up with your hands and/or your bench scraper. (This folding method is what will create those nice flaky layers in your final biscuits.)
  • Cut rectangle in half lengthwise, then cut each half crosswise into 4 squares for a total of 8 biscuits.
  • Transfer biscuits to prepared baking sheet. Brush tops gently with melted butter; sprinkle with flaky sea salt.
  • Bake biscuits until golden brown, 18–22 minutes. Serve warm with sour cream (or more butter!) for slathering.

More about "angel biscuit recipe recipes"

BISCUIT STRAWBERRY SHORTCAKE RECIPE: HOW TO MAKE IT
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. —Stephanie Moon, Boise, Idaho
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Desserts
Calories 261 calories per serving
  • In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° until lightly browned, 12-15 minutes. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
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SOUR CREAM AND ONION BISCUITS RECIPE | BON APPéTIT
If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success.
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