Publisher Photo
Publisher Photo
My mother-in-law, who was of German descent, gave me this delicious recipe for easy yeast biscuits. It's so special because it goes back in her family for generations.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1/4 cup vegetable oil

Directions

Dissolve yeast in warm water. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Add yeast mixture, buttermilk and oil; stir well. Cover and refrigerate at least 12 hours. Punch down. Turn onto a floured surface and roll out to 1-in. thickness. Cut with a 2-in. biscuit cutter and place 2-in. apart on a greased baking sheet. Bake at 400° for 12 minutes. Yield: 15 biscuits.
Editor's Note: Dough will keep in refrigerator for 2 weeks.
Originally published as Easy German Biscuits in Cookin' Up Country Breakfasts Cookbook 1994, p69

Nutritional Facts

1 each: 133 calories, 4g fat (1g saturated fat), 1mg cholesterol, 249mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  1. Dissolve yeast in warm water. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Add yeast mixture, buttermilk and oil; stir well. Cover and refrigerate at least 12 hours. Punch down. Turn onto a floured surface and roll out to 1-in. thickness. Cut with a 2-in. biscuit cutter and place 2-in. apart on a greased baking sheet. Bake at 400° for 12 minutes. Yield: 15 biscuits.
Editor's Note: Dough will keep in refrigerator for 2 weeks.
Originally published as Easy German Biscuits in Cookin' Up Country Breakfasts Cookbook 1994, p69

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEasy German Biscuits

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review