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Wonderful from-scratch yeast biscuits-golden and crusty outside and tender inside-were a staple Mom prepared regularly when I was growing up. They are perfect for sopping up gravy from bowls of beef stew and are also great for sandwiches.
Nutritional Facts 1 serving (1 each) equals 110 calories, 4 g fat (2 g saturated fat), 24 mg cholesterol, 159 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Yeast Biscuits in Taste of Home February/March 2000, p35
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Reviewed on Dec. 17, 2009 by HeatherHH
These are so good. So light and airy, and that’s using whole wheat flour instead! I do substitute ½ cup of milk for the evaporated milk, and really don’t notice much difference (except in the pocketbook!).If you have a stand mixer to do the kneading, these really aren’t any more work than baking powder biscuits, just have to allow a little more time. I made these tonight again for the first time in a while, and I’ve recommitted myself to making these whenever I want biscuits unless it’s a last-minute decision.
These are so good. So light and airy, and that’s using whole wheat flour instead! I do substitute ½ cup of milk for the evaporated milk, and really don’t notice much difference (except in the pocketbook!).
If you have a stand mixer to do the kneading, these really aren’t any more work than baking powder biscuits, just have to allow a little more time. I made these tonight again for the first time in a while, and I’ve recommitted myself to making these whenever I want biscuits unless it’s a last-minute decision.
Reviewed on Jan. 19, 2008 by Sassafras245
This is a great recipe.
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