Easy German Biscuits
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.
Total TimePrep: 20 min. + chilling Bake: 15 min.
- 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
- 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.
Editor's Note: Dough will keep in refrigerator for 2 weeks.
Nutrition Facts1 each: 133 calories, 4g fat (1g saturated fat), 1mg cholesterol, 249mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 3g protein.
Originally published as Easy German Biscuits in Cookin' Up Country Breakfasts Cookbook
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