Total Time
2hrs 15mins
Prep 2 hrs
Cook 15 mins

In 'Mrs. Rowe's Restaurant Cookbook'

Ingredients Nutrition

Directions

  1. Lightly grease a rimmed baking sheet.
  2. Dissolve the yeast in the warm water in a small bowl; set aside to proof for 5-10 minutes, until foamy.
  3. Sift the flour, baking powder, sugar, and salt together into the bowl of a stand mixer or a large bowl.
  4. Add the yeast mixture, oil, and milk and mix well.
  5. Knead in a stand mixer fitted with the dough hook or by hand for 5-7 minutes.
  6. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch.
  7. Cut out 30 rounds with a 2-inch biscuit cutter.
  8. Dip the bottom of 15 of the rounds into the melted butter and stack them on the remaining 15 rounds, to make a total of 15 biscuits.
  9. Arrange on the prepared baking sheet and let rise in a warm place away from drafts for 1 hour, until they double in volume.
  10. Preheat the oven to 425°; bake the biscuits for about 15 minutes, until nicely browned.
  11. Serve immediately.
Most Helpful

I made 1/2 of this recipe for our breakfast this morning and served them with scrambled eggs and fresh fruit salad. Normally I get a photo, but for some reason, while they were in the "rise stage" they also spread and didn't rise much. I am assuming it was my fault or the fact that I opened a new jar of yeast and it may not be good, despite being under the expiration date, as it didn't foam much with the warm water. Despite those issues, I loved the smell and flavor of the biscuits and that, with using 2 layers, it was easy to separate and butter. It was a cross between being a roll and a biscuit for us. I plan to try this again, as I loved the layering of the biscuits and think maybe even thinner rounds, but using several might make a real flaky layered biscuit!! I put the biscuits in for 12 minutes and they were done before that time. Thanks so much for sharing this recipe and congrats on your win in the football pool.

diner524 September 20, 2011