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Yeast Biscuits

 Yeast Biscuits
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.
30 ServingsPrep: 30 min. + rising Bake: 10 min.


  • 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


  • 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.

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Yeast Biscuits (continued)

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.