If you’re new to baking, here’s introducing to you the great recipe of ‘Angel Biscuit.’ It’s an aa good recipe for new brides and beginner cooks because it’s fail-proof. It’ll always rise. It will put to an end your constant search for the perfect recipe. Lard makes this recipe work and gives it a lightness that doesn’t come with butter but also ensures that the flavor of the buttermilk is not overpowered. The recipe’s three types of raising agents: baking powder, baking soda, and yeast give it a soft, fluffy-textured which is half-bread and half-soft roll.
Lard, chilled (or shortening)
Water warmed to body temp.
Dried yeast, fast action
All-purpose flour, plain
Baking powder, homemade
Fine sea salt
Buttermilk, room temperature
Begin by lining a baking sheet with parchment paper.
Measure The Lard:
Measure out the required quantity of lard using a digital scale.
Cut the lard into large cubes; put it into a bowl and place back in the refrigerator for it to retain its firmness until when needed.
Note To Baker: Coldness helps it to cut into dry ingredients without melting into the butter. Melting Butter is key to a soft texture.
Activate The Yeast:
Have some tap water warmed to just above body temperature (100 degrees F or 38.7 degrees C ) using an instant thermometer.
Measure out the needed quantity of water into a small bowl.
Put in the dried, fast action yeast, mix with your finger and leave to stand for 5 minutes for complete dissolution.
Mix Dry Ingredients:
Gather the flour, granulated sugar, baking powder (homemade if possible), baking soda and fine sea salt into one large bowl.
Note To Baker: The preservative, aluminum sulfate, contained in commercial baking powder imparts an unappetizing metallic taste to baked products mostly noticeable in quick bread, scones, and muffins. To avoid this occurrence, it is advisable to use homemade baking powder which can be prepared using the recipe beneath this write-up.
Whisk them together for about 30 seconds to be sure that all the ingredients are properly mixed up.
Coat The Lard:
Collect the lard from the refrigerator and toss it into the flour mixture.
Lightly coat the lard cubes with the flour using either a wooden spoon or a pastry cutter.
Note To Baker: This checks a situation where the lard sticks to the pastry cutter or your hands.
Combine The Lard And The Dry Ingredients
Quickly combine the cold lard and the dry ingredients using either a pastry cutter which is faster or your hands. Keep pushing down and twisting the cutter until you have a mixture of both large-sized pea pieces as well as breadcrumb-sized pieces.
Combine The Milk & Yeast-Water Mixture:
Pour the buttermilk into a glass measuring jug, add the yeast-water mixture that you set aside earlier into it; give it a quick stir for proper combination.
Knead In The Milk & Yeast Mixture:
Using the end of a wooden spatula, make a large well in the flour mixture; pour in the buttermilk and yeast mixture, stir until the mixture just combines– you should still have a very sticky mixture.
Now, lightly flour both the work surface and your hands; transfer the dough to the floured work surface.
Knead delicately for 6-8 times until it thoroughly combines – the dough should still have a measure of stickiness so be careful not to overwork it.
Roll & Cut:
Split the dough into two parts and set one-half aside; leave the second-half still on the work surface.
Using a rolling pin and your hands, form the dough into a disc of about ½-inch thick with a 2½-inch drinking glass or a round biscuit cutter, cut out the biscuits.
Transfer, Cover & Proof:
Move cut-out biscuits to the parchment-lined baking sheet, making sure you leave a bit of room, about 1-inch, around each biscuit so that they have room to rise.
Loosely cover the baking sheet with a cling film; let the biscuits rise for about 40-45 minutes.
With your oven preheated to 450 degrees F or 230 degrees C (Note To Baker: 210 degrees C, if you are using a fan oven), bake until the tops of the biscuits are a golden brown (should be in 10 minutes).
Test For Doneness:
You may test for doneness by checking for when the biscuits’ color turns to a golden brown.
You may also carefully touch their tops as you press down slightly – if it pops back up, then it is done.
Once the biscuits are out of the oven, brush their tops with a good salted, melted butter.
Note To Baker: This final step makes a whole lot of difference and should not be ignored.
This Recipe makes 30 half-inch biscuits.
How Best To Serve The Dish:
They are best enjoyed hot out of the oven.
Can also be served warm at room temperature.
You can freeze, and reheat to serve
Can be served with country ham and a fried egg on top.
Can be whipped up for a holiday meal.
It’s ideal for parties and brunch.
You can serve it with a smear of Brooke’s Mustard Dip and a slice of country ham for a delicious breakfast sandwich.
It can be served with soup on a Sunday roast.
Some people like it warm with mild, melted cheese and a few slices of good country ham.
It’s equally good when split in half and served with butter, honey or jam.
How To Store
Allow the baked biscuits to cool awhile on the baking sheet before transferring them to the cooling racks; do not place them too close together to avoid them sticking together.
Stack them on each other only when they have completely
Tightly wrap the biscuits in heavy-duty aluminum foils/freezer wraps or package them in freezer bags.
Label the package with the recipe name and date.
Store at zero degrees F or lower.
Put your cut-out unbaked biscuits on a baking sheet, cover with plastic wrap and freeze for up to 2 hours.
Put your prepared dough in a glass air-tight container and store in a refrigerator for up to 5 days.
Using a saran wrap, double-wrap your dough and put in a zippered bag. Label the package to indicate the recipe name and date. Stores up to one month in the freezer.
How Long To Store:
Tightly- wrapped biscuits, packaged in freezer bags stores up to one month.
Cut-out unbaked biscuit dough stores up to 2 hours in the freezer.
Prepared dough put in a glass air-tight container stores up to 5 days in the refrigerator.
Double-wrapped dough inside zippered bag stores up to one month in the freezer.
NOTE TO BAKER: Most dough and biscuits store up to 6 weeks in the freezer.
Tips For Homemade Baking Powder
2 tablespoons, cream of tartar
1 tablespoon, baking powder
1 teaspoon, cornstarch (corn flour)
Measure out the cream of tartar, baking soda, and cornstarch into a small bowl.
Using your small sifter, sift the mixture back and forth between two bowls until it combines properly.
Place the sifted mixture (baking powder) into an air-tight container
Store in a dark cupboard for about 6
3 tablespoons (or 6 teaspoons) of baking powder
Note to Baker: Double or halve the quantity in the recipe to get your needed quantity.
If you tried a lot of different recipes from your bread machine recipe book and now you want to cook something new and unique to make some moments special then you must need to read our today’s post. Today we are going to make a unique and simple, delicious bread machine recipe. First of all, we all need to know about our recipe history and also why this recipe is important? And from where its delicious taste comes. Basically autumn is a very beautiful season and everyone like this season because its very silent and romantic part of the year, but in this season we also like to eat autumn fruits such as dry fruits, nuts, etc. So why not we try to make a unique recipe by using these autumn fruits nuts and bread. You will shock to see the method of our today’s recipe because it looks very unique and delicious some people thought it’s not possible to make this recipe at home, but when you see the correct method of making this recipe you will feel very happy and must try to make at your kitchen. This recipe needs our daily routine ingredients so you don’t need to go outside for purchasing any expensive ingredient or unique ingredient. We will use simple and healthy ingredients. But you must need to give full concentration to read our post and then easily cook the recipe. Basically, Autumn Seed Bread recipe is a very famous recipe, but everyone doesn’t have proper knowledge about how to cook this recipe with the best method. So we work to find best and easy method of making this delicious recipe at your home.
1 cup warm water
1/4 cup honey
3 cups whole wheat flour
1 teaspoon salt
1/3 cup shelled, toasted, chopped pumpkin seeds
1 (.25 ounce) package yeast
1/4 cup wheat bran
4 teaspoons vegetable oil
1/3 cup sunflower seeds
Apart from seeds, collect all ingredients in a bread pan in order to follow manufacturer. Now select the ingredient (whole wheat) and press start. If your machine has more options and you have a very advanced machine which provides many features, then it’s good. You have to put fruits or nuts with adding sunflower and pumpkins seeds at the beep and wait until ingredients fully bake. Now if you want to give good look to your recipe, then you can also brush some beaten eggs on the top and sprinkle some seeds for making more delicious taste. When you see your recipe looks perfect and delicious then serve to your family and enjoy your autumn.
Serve in small pieces or also in medium prices, which you and your family like. You can also enjoy the Panera autumn squash soup with your recipe for making a good meal. Decorate each plate with beautiful things for attraction.
How to store:
The most important part of this post is that how to store our recipe meal for later use. So as we all know that this is a sweet recipe and most desserts are stored in refrigerators. So we have to place our meal in the refrigerator for storing.