Prep 2 hrs
Cook 15 mins
In 'Mrs. Rowe's Restaurant Cookbook'
- 1 (1/4 ounce) envelope active dry yeast
- 1⁄4 cup warm water (about 105Ã‚ )
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 2 tablespoons vegetable oil
- 3⁄4 cup warm milk (about 105Ã‚ )
- 1⁄2 cup unsalted butter, melted
- Lightly grease a rimmed baking sheet.
- Dissolve the yeast in the warm water in a small bowl; set aside to proof for 5-10 minutes, until foamy.
- Sift the flour, baking powder, sugar, and salt together into the bowl of a stand mixer or a large bowl.
- Add the yeast mixture, oil, and milk and mix well.
- Knead in a stand mixer fitted with the dough hook or by hand for 5-7 minutes.
- Roll out the dough on a lightly floured surface to a thickness of 1/4 inch.
- Cut out 30 rounds with a 2-inch biscuit cutter.
- 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.
- Arrange on the prepared baking sheet and let rise in a warm place away from drafts for 1 hour, until they double in volume.
- Preheat the oven to 425°; bake the biscuits for about 15 minutes, until nicely browned.
- Serve immediately.
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.