Prep 15 mins
Cook 15 mins
These have to be the easiest biscuits ever! Only one rising, then bake. Prep time does not include rising time. Yield is approximate.
- 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
- 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.
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.
This is such a great recipe! I had to try it twice to get it to turn out right--but it was worth it! I cut the recipe in half--and put the biscuits on a baking tray to rise. They rose a kind of "spreading" way instead of rising nice & tall. The 2nd time, I used a 8X8 pan (with sides) & that worked perfectly. I actually increased the yeast to 2 tsp & used about 1 tbsp butter instead of shortening. I also had to add more flour; the dough was a bit wet/sticky--while it was still a messy process (I am still learning to roll, cut dough!); the effort was worth it! Thanks so much for sharing. Biscuits were so soft & fluffy!
I started out with 3 cups of cake flour, and all the rest of the ingredients... there's no way the result could be rolled, it was so wet it woulda stuck to everything... so I started adding more flour... and more flour, dusting... a sprinkle more yeast before of the more flour... more flour... finally got it to a really soft dough.... right now, it's in a 12" skillet, as a single piece of dough, buttered top and bottom, then cut inside the pan into a grid... in 90 min we'll see how well it rose, and how it bakes.