Total TimePrep: 30 min. + rising Bake: 10 min.
Makesabout 2-1/2 dozen
- 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.
Nutrition Facts1 each: 110 calories, 4g fat (2g saturated fat), 24mg cholesterol, 159mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 3g protein.
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.
Jan 19, 2008
This is a great recipe.
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