Angel biscuits are a cross between a yeast roll and a buttermilk biscuit. The name comes from the fact that the recipe uses three leavening agents: yeast, baking powder and baking soda. Lovers of these biscuits purport that they are as light and airy as “angel wings.”
Barry’s sister made another version of Angel Biscuits and I like the idea of these recipes because of the make ahead feature that allows me to serve freshly baked yeast bread with a meal. They are light . . . but not, in my opinion, as light as air!
This recipe came from the November/December 2018 Cuisine At Home magazine. It called for 1 tablespoon pumpkin pie spice . . . which I’ve cut out in the recipe that follows. We thought it was way too pronounced; suppose you could still add it but cut back. Next time I make this recipe, I plan to leave the spice out altogether!
Meanwhile, I had lots (I used a smaller cutter so upped the yield) of Pumpkin Angel Biscuits that contained 1tablespoon pumpkin pie spice. So what did I do with them? Check out our tasty solution at the end of the recipe!
NOTE: My sister-in-law’s Angel Flake Biscuits are similar. However, her recipe calls for allowing the biscuits to raise for 1 hour before baking; this recipe skips that step,
Pumpkin Angel Biscuits 24 (2-inch) biscuits
2 1/4 teaspoons active dry yeast, room temperature (1 pkg.)
1/2 cup warm water (105-115° F)
5cups all-purpose flour
1/4cup granulated sugar
1teaspoon baking soda
1teaspoon baking powder
1teaspoon table salt
1stick cold butter, cubed
1cup pumpkin puree (or plain pumpkin pie filling)
1cup buttermilk
Melted butter
- Dissolve yeast in warm water in a small bowl; set aside.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Using the flat blade of a stand mixer or a pastry blender, cut the 1 stick cubed butter into the dry ingredients until butter pieces are the size of peas.
- Stir together pumpkin puree and buttermilk.
- Add pumpkin mixture to the flour mixture along with the yeast mixture. Stir just until ingredients are moistened.
- Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.
- Preheat oven to 450° F. Coat two 9-inch-round cake pans with nonstick spray.
- Turn dough out onto a lightly floured surface. Knead dough lightly 4 to 5 times to incorporate the flour.
- Roll dough to a thickness of 1/2-inch. Cut dough with a 2-inch floured cutter to form 12 biscuits.
- Place biscuits in one of the prepared pans.
- Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.
- Brush tops of biscuits with melted butter bake biscuits until lightly golden, 12 tp 13 minutes.
Make Ahead: This dough will keep 2 to 3 days stored in the refrigerator.
You can even cut the dough into biscuits and place the biscuits into the prepared pans. Cover the biscuits and chill them up to 1 day before baking as directed.
Buttermilk Angel Biscuits: Replace pumpkin puree with an additional 1 cup buttermilk. Omit pumpkin pie spice.
A TASTY SOLUTION TO OVERLY SPICED ANGEL PUMPKIN BISCUITS – Barry fried small patties of sausage (he matched sausage size to biscuit size). We sandwiched patties inside a split biscuit and added a thin slice of Cheddar. The spicy flavor of the biscuit was actually a compliment to the savory sausage and cheese.
We wrapped the sandwiches individually and dropped them in a freezer bag. After a quick trip to the microwave, they make a delicious and quick breakfast.
Recipe without photos . . .
Pumpkin Angel Biscuits 24 (2-inch) biscuits
2 1/4 teaspoons active dry yeast, room temperature (1 pkg.)
1/2 cup warm water (105-115° F)
5cups all-purpose flour
1/4cup granulated sugar
1teaspoon baking soda
1teaspoon baking powder
1teaspoon table salt
1stick cold butter, cubed
1cup pumpkin puree (or plain pumpkin pie filling)
1cup buttermilk
Melted butter
- Dissolve yeast in warm water in a small bowl; set aside.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Using the flat blade of a stand mixer or a pastry blender, cut the 1 stick cubed butter into the dry ingredients until butter pieces are the size of peas.
- Stir together pumpkin puree and buttermilk.
- Add pumpkin mixture to the flour mixture along with the yeast mixture. Stir just until ingredients are moistened.
- Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.
- Preheat oven to 450° F. Coat two 9-inch-round cake pans with nonstick spray.
- Turn dough out onto a lightly floured surface. Knead dough lightly 4 to 5 times to incorporate the flour.
- Roll dough to a thickness of 1/2-inch. Cut dough with a 2-inch floured cutter to form 12 biscuits.
- Place biscuits in one of the prepared pans.
- Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.
- Brush tops of biscuits with melted butter bake biscuits until lightly golden, 12 tp 13 minutes.
Make Ahead: This dough will keep 2 to 3 days stored in the refrigerator.
You can even cut the dough into biscuits and place the biscuits into the prepared pans. Cover the biscuits and chill them up to 1 day before baking as directed.
Buttermilk Angel Biscuits: Replace pumpkin puree with an additional 1 cup buttermilk. Omit pumpkin pie spice.
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