Fluffy Yeast Biscuits

"These have to be the easiest biscuits ever! Only one rising, then bake. Prep time does not include rising time. Yield is approximate."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Ricci N. photo by Ricci N.
photo by Mindless I. photo by Mindless I.
photo by Rachel O. photo by Rachel O.
photo by Stephanie H. photo by Stephanie H.
Ready In:
30mins
Ingredients:
7
Yields:
24 biscuits
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ingredients

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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

  1. This is my first attempt at making these. My dough came out really soft and sticky so much so I could not roll them out I had to spoon them into my pan, what did I do wrong?
     
  2. 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.
     
  3. These were the best. Just want to know if you can mix the dough the night before, to save time in the morning and then, pat them out and let them rise the next morning to bake them off?? What is the best way to make them ahead of time?
     
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Reviews

  1. I made some personal tweaks, like using part buttermilk, but these are fantastic. The key is to drop them and let them rise. No kneading or cutting necessary.
     
    • Review photo by Ricci N.
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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. :)
     
    • Review photo by Mindless I.
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Tweaks

  1. Just added the sugar to the water for the yeast rather than in the bowl of dry ingredients. Sugar helps activate yeast.
     
  2. Adding rye flour and no salt
     
  3. sugar with the yeast
     
  4. 3 cups of flour to 1.5 cups of water = a wet sticky sludge... far too wet to roll out and 'cut'.
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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