This is a new recipe that I found online to make biscuits in your bread machine - and - it keeps in the refrigerator for a few days!! I like to use this recipe to make Parmesan Knots. They freeze very well and are great to give with a meal to a family in need.
Bread Machine Angel Biscuits
2 cups lukewarm water
6 tablespoons buttermilk powder
3/4 cup Crisco Shortening
5 cups bread flour - divided
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons granulated white sugar
2 1/2 teaspoons rapid rising yeast (I use Fermipan)
Place the ingredients in bread machine pan in this order: 2 cups lukewarm water, buttermilk powder, Crisco, 3 cups bread flour, soda, salt, baking powder, sugar, yeast, 2 cups of bread flour.
Turn machine onto 'dough' setting and let process.
NOTE: you will have to stay close by for the kneeding process as your dough will require a 'little' help mixing - once all ingredients are incorporated you can leave your machine to finish the cycle.
WARNING: remove dough from machine as soon as the dough cycle completes otherwise it will start rising and lift the lid off the machine! Once dough cycle has completed - spray Ziploc bag with Pam or other veggie spray - dump dough into bag, zip up and keep in fridge (it will rise in the bag).
From this point you can either make your rolls (as many as you want at one time - this is the beauty of this recipe - you don't have to make up the whole recipe at once and can put the unused dough back into the fridge) by rolling and cutting or make individual rolls in muffin tins by just pinching off a piece of dough, shape into a roll and put in muffin tin and bake at 400� for 12 minutes or until golden. (Can be made in muffin tins)
Store unused dough in the refrigerator. Dough keeps well for several days in the refrigerator.
Makes about 3 dozen biscuits.
Parmesan Knots
1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
Dash pepper
3 (12 ounce) cans refrigerated buttermilk biscuits - I use the biscuit mix.
Directions
1.In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
2.Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
3.Bake at 450 degrees F for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.