Yeast Biscuits Recipe
- 3-1/4 teaspoons active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 can (5 ounces) evaporated milk
- 2 Eggland's Best Eggs, lightly beaten
- 1-1/2 teaspoons salt
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- In a large bowl, dissolve yeast in water. Add the sugar, butter, milk, eggs, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down; divide into thirds. Let rest for 5 minutes. On a floured surface, roll out each portion to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Serve warm. Yield: about 2-1/2 dozen.
Reviews for Yeast Biscuits(2)
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These are so good. So light and airy, and thatâ€™s using whole wheat flour instead! I do substitute Â½ cup of milk for the evaporated milk, and really donâ€™t notice much difference (except in the pocketbook!).
If you have a stand mixer to do the kneading, these really arenâ€™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 Iâ€™ve recommitted myself to making these whenever I want biscuits unless itâ€™s a last-minute decision.
This is a great recipe.