Sunday, January 25, 2009

Baking Mix Yeast Biscuits

A modern throw back to Bride's Biscuits, sometimes called Angel Biscuits, using baking mix, buttermilk and yeast.

Baking Mix Yeast Biscuits

Now, we Southerners love yeast breads, no doubt, but biscuits ... light, fluffy, lovely biscuits are just near about a staple down South and by default, my most favorite biscuit is my own homemade. Trust me when I say this - if you think you can't make perfect, fluffy biscuits, you can! Go here and put my biscuit secrets to work, and you'll have perfect biscuits every time.

Still, I also know that sometimes it's just easier to use a quick mix. Since I buy baking mix at least one time a year to make my annual sausage balls for the holidays, and I had a honking gargantuan box of baking mix to use up so it's a good time to get this recipe up.


These baking mix biscuits are akin to a sort of modern day "Bride's Biscuit," a yeast enhanced cross between a roll and a biscuit, that got it's name because it was so fool-proof that even a new bride, with no experience, could successfully make nice fluffy biscuits instead of hockey pucks. They're also sometimes known as Angel Biscuits because of their fluffy texture.

Here's how to make them.

Generously butter a 9-inch cake pan; set aside. In a small bowl, add the yeast and sugar to the warm water; let proof in a warm, draft free spot for about 5 minutes or until puffy.


In a large bowl, mix the baking mix, baking soda, melted butter, buttermilk and yeast mixture until well blended.


Turn out onto a surface that has been lightly dusted with additional baking mix and knead the dough about 10 or 12 times until smooth and less sticky.


Pat dough out to about 1/2 inch and cut out 7 or 8 biscuits, gathering up the dough scraps for the last few. With a 2-1/2 inch cutter, I can get 8 biscuits to fit nicely in a cake pan.


Place into prepared pan, cover with a clean towel and let rest in a warm, draft free spot for 30 minutes, or until the biscuits have risen.


Meanwhile preheat the oven to 450 degrees F. Bake the biscuits for about 10 to 12 minutes, or until lightly golden on top. 



Recipe: Baking Mix Yeast Biscuits

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 12 min | Yield: 8 biscuits

Ingredients
  • 1/4 cup of warm water (110 degrees F)
  • 1-1/2 teaspoons of active dry yeast (1/2 of a package)
  • 1 teaspoon of granulated sugar
  • 2-1/2 cups of baking mix
  • 1/2 teaspoon of baking soda
  • 1 tablespoon of butter, melted
  • 1/2 cup of buttermilk
  • Southern Sausage Gravy, optional
Instructions

Generously butter a 9-inch cake pan; set aside. In a small bowl, add the yeast and sugar to the warm water; let proof in a warm, draft free spot for 5 minutes. In a large bowl, mix the baking mix, baking soda, butter, buttermilk and yeast mixture until well blended. Turn out onto a surface that has been lightly dusted with additional baking mix and knead the dough about 10 or 12 times until smooth and less sticky. Pat dough out to about 1/2 inch and cut out 7 or 8 biscuits, gathering up the dough scraps for the last few. Place into prepared pan, cover with a clean towel and let rest in a warm, draft free spot for 30 minutes, or until biscuits rise.

Meanwhile preheat the oven to 450 degrees F. Bake the biscuits for about 10 to 12 minutes, or until lightly golden on top. Serve with hot, sausage gravy, if desired.

Cook's Notes: I like to put my biscuits in a pan with the sides touching because that keeps them soft on the edges, either in a greased iron skillet when I want a crispy, crusty bottom, or in a cake pan when I just want them soft all around. When you cut the biscuits, use a cutter about 2 to 2-1/2 inches in size and don't twist the cutter! Just push down and pull up. Twisting closes the air pockets on the sides of the biscuit, and keeps them from rising, making them flat and dense. Want more biscuit secrets? Go right here.

Source: http://deepsouthdish.com

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Posted by on January 25, 2009
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