Nothing says home like the smell of baking . . . especially biscuits! A true southern staple for breakfast, lunch and dinner.
Ever since I can remember I have been baking biscuits. Always searching for just the right recipe, ingredients and mixing techniques to create a light and fluffy biscuit.
Back in my college days at TCU, a popular local restaurant, Texas Sampler, was known for their biscuits and gravy. After nagging the restaurant for the biscuit recipe for years, much to my surprise, they shared their secret recipe. Turns out it was a variation of a Southern angel biscuit. The two main ingredients were biscuit mix and yeast. And the mixing technique was simple than original angel biscuit recipes. Since then, I have baked these biscuits for my family. Each time with great results!
What are Angel Biscuits?
- Angel Biscuits are made with three leaveners; baking power, baking soda, and yeast.
- Angel Biscuits are a cross between a dinner roll and a flaky biscuit.
- Pioneer Buttermilk Baking Mix, a true Texas company, founded in 1851!
- Fleishmann’s Yeast
Nothing says home like the smell of baking . . . bake some Texas Sampler Biscuits today!
Texas Sampler Biscuits
When I was a TCU student, Texas Sampler was a popular Fort Worth restaurant. Their biscuits and gravy were famous. After requesting their recipe several times, they finally shared it with me. These are angel biscuits, light and fluffy . . . a combination of a dinner roll and flaky biscuit. Perfect for making game day sandwiches with local delicious deli meats and cheeses!
- 3 1/2 cups Pioneer Biscuit Mix
- 1 cup warm water ( 105ºF - 110ºF)
- 1 package Fleischmann's Yeast
Preheat oven to 400ºF.
Dissolve yeast in warm water. Set aside until frothy, about 5 minutes.
Add yeast/water mixture to biscuit mix. Stir gently with a spatula, being careful not to over mix. (At this point, the dough will have dry spots.) Turn out onto a lightly floured surface. Knead a few times and shape into a ball.
Pat out on a lightly floured surface to 1" thickness, cut into 2" biscuits, being careful not to twist the biscuit cutter.
Place the biscuits, 1/2" apart on a lightly greased 8" X 10" X 2" baking pan. Cover with a clean towel. Leave in a draft-free place for 30 minutes.
Bake for 10 to 15 minutes, until golden brown.