Yeast Biscuits Recipe
Yeast Biscuits Recipe photo by Taste of Home

Yeast Biscuits Recipe

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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.
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min.
MAKES:30 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min.
MAKES: 30 servings


  • 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 eggs, lightly beaten
  • 1-1/2 teaspoons salt
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Yeast Biscuits in Taste of Home February/March 2000, p35

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Reviewed Dec. 17, 2009

"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 Jan. 19, 2008

"This is a great recipe."

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