Recipe by Bonnie G #2
Found these on another site while looking for a recipe for yeast biscuits. Tried these and they are fairly simple, rise nicely and taste very light. We had them with eggs, bacon and hot gravy with jam on the side for those that wanted it. What a nice way to start the day. Time does not include rising time.
Top Review by Legna
I'm not sure what I did wrong. These didn't turn out like they were supposed to. I made them in my bread machine (maybe this is where I went wrong). I used a larger biscuit cutter than suggested. When I let them rise, they expanded out, not up...they tasted a little "yeasty" but I put some jelly on it & it tasted pretty good. I will try again without the bread machine & see if that works better.<br/>Made for Spring PAC 2014
- 7.08 g active dry yeast, 1 pack
- 59.14 ml warm water (105 to 115 degrees)
- 14.79 ml sugar
- 177.44 ml buttermilk, warm (110 to 115 degrees)
- 709.77 ml all-purpose flour
- 9.85 ml baking powder
- 3.69 ml baking soda
- 118.29 ml butter, cold
Directions See How It's Made
- In large mixing bowl, dissolve yeast in warm water.
- Add sugar, let stand for 5 m inutes.
- Stir in buttermilk, set aside.
- In a bowl, combine flour, baking powder, salt and baking soda.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in yeast mixture and mix well.
- Turn onta floured surface, gently knead for 1 minute.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 30 minutes.
- Punch dough down, turn onto a lightly floured surface, roll to 3/4 inch thickness.
- Cut with a floured round biscuit cutter about 2 1/2 inches round.
- Place 2 inches apart on a greased baking sheet.
- Prick tops with a fork, cover and let rise until doubled about 45 minutes.
- Bake at 375 for 15 - 18 minutes or until golden brown.
- Remove from pan to cool on a wire rack. Serve warm.