Yeast Biscuits

"These biscuits work every time and are really good for making ham biscuits or other 'sandwiches'. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Loretta D. photo by Loretta D.
photo by gailanng photo by gailanng
photo by Terri Newell photo by Terri Newell
photo by Vivian H. photo by Vivian H.
Ready In:
2hrs 12mins
Ingredients:
9
Yields:
16 biscuits
Serves:
16
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ingredients

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directions

  • Dissolve yeast in water, set aside.
  • Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
  • Stir in buttermilk and yeast mixture.
  • Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky.
  • Scrape out onto well floured board.
  • Flip over and knead lightly (4-6 times).
  • Roll out and cut with biscuit cutter.
  • Place on greased pan and let raise slightly (10-30 minutes).
  • Bake at 400 F until light brown, 10-12 minutes.

Questions & Replies

  1. Does it matter what type of yeast?
     
  2. Substitute fat with butter. Should it be room temperature or cold. Also using Instant rapid rise yeast. Thoughts appreciated.
     
  3. I want to use this recipe at school for my practical so I can't exactly carry an oven pls are these biscuits friable.
     
  4. I want to use this recipe at school for my practical so I can't exactly carry an oven pls are these biscuits friable.
     
  5. I want to use this recipe at school for my practical so I can't exactly carry an oven pls are these biscuits friable.
     
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Reviews

  1. I just made these today.........AND, I used my bread machine. They came out perfect.......golden, fluffy and delicious. I used half the amount of salt called for and didn't have shortening so I used unsalted butter slightly softened...... I set the machine on the dough setting and took out at the 50 minute mark right before the second rise........rolled the dough, cut them out, let rise for 30 minutes, brushed the tops with melted butter, baked for the 12 minutes and brushed the tops with melted butter again when they came out of the oven ........DELISH!!!!!!!!!!! Had to have one immediately with unsalted butter and marmalade!!! Yummy :)
     
  2. I love the texture of these biscuits. So light and fluffy! Tastewise it's a tiny bit too salty for me, so I may reduce the amount of salt next time. Btw, another key to get it to rise big is to knead it VERY lightly and not overdo it. I got the tip from Alton Brown's biscuit episode. It works wonderfully!
     
  3. SO EASY TO VEGANIZE!!!!!!!!!!!!! I used 1 cup soy milk and 1 tablespoon vinegar in lieu of the buttermilk and they were SO FLUFFY AND tasty!! Sometimes texture comes at the cost of taste, but these have BOTH the desired texture and taste. I was also making sweet potato fries so I allowed the dough to rise for about 2 hours the first time and then probably an hour after being cut. I always heat my oven to 40 degrees above the cooking temperature and then turn it to the baking temperature when I insert the baked goods because an oven will lose 30-40 degrees when we open the oven. So I do not know how any of these impacted the biscuits but these knocked the socks off my family and will now be the cholesterol free family favorite!! Thanks for sharing!
     
  4. Great recipe. My biscuits usually be hard, tasteless & dry. These were soft, tasty& beautifully tanned in color. Thanks. I may get married again.
     
    • Review photo by Loretta D.
  5. Excellent biscuits! I have used them for biscuits and gravy, ham biscuits and just with jelly on them and they were great each time. I've tried the buttermilk and soured milk and we like them better with buttermilk. When I am making them for breakfast, I mix the dough the night before and let it sit, covered, on the counter all night. Then I can just turn it out, knead, cut and bake in the morning. Will use again and again!
     
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Tweaks

  1. I did add 1 teaspoon more sugar
     
  2. I use 1/2 cup of Lard rather than Shortening. Before popping into the oven, I brush them with 1 whole egg whisked together with cream to make 1/2 cup. It gives them a nice Golden Brown finish.
     
  3. Egg wash before baking. I did sub butter for shortening as I didn't have any. I also added raspberries and white chocolate
     
    • Review photo by Yeezy B.
  4. Egg wash. I also added raspberries and white chocolate
     
  5. I only sub'd the vinegar for lemon juice when souring the milk. Love this recipe!
     

RECIPE SUBMITTED BY

I am a Virginia girl who loves my Shenandoah Valley. My best friend and sister is "Marg" of Recipezaar. Her beautiful pictures make many of my recipes more appealing. :) My passion is my wonderful husband and homeschooling my two teen sons. It's a good thing I like to cook because they all have "man size" appetites!
 
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