{"id":2372,"date":"2024-11-14T14:26:08","date_gmt":"2024-11-14T20:26:08","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2372"},"modified":"2024-11-14T14:26:08","modified_gmt":"2024-11-14T20:26:08","slug":"angel-biscuits","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/angel-biscuits","title":{"rendered":"Angel Biscuits"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>325 GR (~2\u00bd C) self-rising flour (White Lilly or King Arthur Brand)<\/li>\n\n\n\n<li>\u00bd TSP baking soda<\/li>\n\n\n\n<li>2 TBS sugar<\/li>\n\n\n\n<li>2 TSP instant yeast<\/li>\n\n\n\n<li>4 OZ butter (cold, cut into small pieces)<\/li>\n\n\n\n<li>1 C buttermilk<\/li>\n<\/ul>\n\n\n\n<p>Oven: 400\u00b0 F<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix dry ingredients together. Incorporate butter by 1 of 3 methods:\n<ul class=\"wp-block-list\">\n<li>Freeze the butter, grate, then stir into the dry mix.<\/li>\n\n\n\n<li>Cut cold butter into small pats, place in a food processor with the dry mix and pulse a few times to produce uneven pea sizes.<\/li>\n\n\n\n<li>Cut cold butter into small pats, add to the dry mix and cut in using a pastry blender, 2 knives or your hands.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Make a well in the dry mix, add buttermilk and stir until just moistened; a coarse ball will form.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">Handling Methods:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Refrigerator\n<ul class=\"wp-block-list\">\n<li>Cover the dough in a bowl. Refrigerate at least 4 hours or overnight (can keep up to 1 week and used in parts).<\/li>\n\n\n\n<li>Turn the refrigerated dough out onto a well floured surface and knead\/fold in half until smooth and no longer sticky &#8211; 6-8 times.<\/li>\n\n\n\n<li>Roll out to a \u00bd&#8221; or \u00be&#8221; thick rectangle. Use a 2\u00bd&#8221; to 2\u00be&#8221; round cutter to cut biscuits.<\/li>\n\n\n\n<li>Place on lined baking sheet, cake pan, etc. Brush with melted butter.<\/li>\n\n\n\n<li>Bake 12 to 15 minutes to an internal temp of 190F. Golden but not browned.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Freezer\n<ul class=\"wp-block-list\">\n<li>Immediately turn the dough out onto a well floured surface and knead\/fold in half until smooth and no longer sticky &#8211; 6-8 times.<\/li>\n\n\n\n<li>Roll out to a \u00bd&#8221; or \u00be&#8221; thick rectangle. Use a 2\u00bd&#8221; to 2\u00be&#8221; round cutter to cut biscuits.<\/li>\n\n\n\n<li>Place on lined baking sheet, cake pan, etc. Brush tops with melted butter.<\/li>\n\n\n\n<li>Cover and allow to rise for 1 hour. Place in the freezer for 2 hours.<\/li>\n\n\n\n<li> Bake for 16 to 20 minutes to an internal temp of 190F. Golden but not browned.<\/li>\n\n\n\n<li>This freezing step produces higher, lighter biscuits when using dough on same day as it allows the biscuits to rise before the butter melts.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">NOTE:<\/span><\/strong> When making a large batch, it&#8217;s convenient to roll out and cut all dough. With handling method #1, any biscuits not to be baked immediately can be frozen, and with handling method #2 simply bake what you need after 2 hours and leave the rest frozen. Cut rounds can be cooked straight from the freezer without thawing, simply add an extra 6+ minutes (20 min max) to baking time.<\/p>\n\n\n\n<p>Yields 6-8 biscuits.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oven: 400\u00b0 F Handling Methods: NOTE: When making a large batch, it&#8217;s convenient to roll out and cut all dough. With handling method #1, any biscuits not to be baked immediately can be frozen, and with handling method #2 simply bake what you need after 2 hours and leave the rest frozen. Cut rounds can [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2372","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2372"}],"version-history":[{"count":1,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2372\/revisions"}],"predecessor-version":[{"id":2373,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2372\/revisions\/2373"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}