Community Pick
Fluffy Yeast Biscuits
photo by Bonnie G #2
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
24 biscuits
ingredients
- 3 cups sifted flour
- 3 tablespoons sugar
- 1⁄2 teaspoon salt
- 1 package dry yeast
- 1 1⁄2 cups warm water
- 3 tablespoons melted shortening
- melted butter, for dipping
directions
- Dissolve yeast in warm water and let set for 5 minutes.
- Mix together dry ingredients and add yeast mixture.
- Add shortening and mix.
- Roll out 1/4" thick and cut into biscuits.
- Dip in melted butter and place on baking sheet.
- Let rise for 1 1/2 hours.
- Bake at 400 degrees for about 15 minutes.
Questions & Replies
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I recently attempted your Fluffy Yeast Biscuits. I think I made a big mistake. I have made homemade bread before, and I always put 2-1/4 tsp active dry yeast into 1/4 cup warm water and 1 tsp sugar. I then let it set for 10 minutes. Not having made yeast biscuits before, I followed the recipe on the yeast jar. Apparently I was supposed to add the active dry yeast to 1-1/2 cups warm water instead of to 1/4 cup warm water. I added the 1-1/2 cups warm water after everything else had been added. I did not add the yeast to the 1-1/2 cups water. So-o-o-o, I had what I called cookie biscuits because they were the size of a sugar cookie. Please help me because the fluffy yeast biscuits shown on your recipe look delicious. Anxiously waiting for your reply.
Reviews
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Can't believe I'm lucky enough to be the first to rate this great recipe. Made this for our morning biscuits and with one rise it was perfect, mixed them up and let them rise while I was enjoying that first cup of coffee and waiting for everyone else to get up, then popped them in the oven and out came these perfect, light biscuits. The only thing I did differant was to cut the recipe in half as there's only two of us and they came out great. Directions are easy to follow and we couldn't be happier with them and will be making again.
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I made these for the first time and I really liked them. I did make a few changes here's what i did. The dry ingredients remain the same. I then took 1/2 cup warm water, 1 Tablespoon sugar and the yeast and mixed together (sugar will help activate the yeast). I then used 1 cup of buttermilk. I used Butter flavored shorting, and used melted butter to spread on the tops right before baking. Then just followed the recipe.
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This is my basic yeast biscuit recipe. I can't have sodium, so no salt or baking powder biscuit. I use milk instead of water. If you melt the shortening, butter (or lard, not homogenized, though) and add and mix last thing, you will make a biscuit that will hold together and not melt with a piece of sausage or a fried egg sandwich for lunch. I don't like crumbly biscuits, where the shortening is cut into the flour. Pie dough biscuits to me. I use olive oil with good results. Add some honey to the dough for extra goodness. I have been making biscuits for nearly 70 years, so yeah. To answer the question can these be made the night before, sure, refrigerate and then warm and let rise before baking. Doing that may give you a more "yeasty" flavor. I knew a lady who made yeast biscuits and froze them for use later.
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I am a big fan of yeast biscuits. I love the tender insides and the buttery crusty outside. They make the best sandwiches even after breakfast, and yummy biscuits and gravy! I had absolutely no problem with the measurements or ratio of liquid to dry. They were a bit sticky out of the bowl, but a little dusting of flour was all that was needed. I chose to pat mine down rather than rolling out since I was short of time and didn't want extra utensils and surfaces to clean before work. But they "ate" just as good! This will be my "go to" recipe and I will continue to experiment with different flavors and mixtures for variety. :)
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.