Another Angel Yeast Biscuit
photo by Bonnie G #2
- Ready In:
- 1⁄4 ounce active dry yeast, 1 pack
- 1⁄4 cup warm water (105 to 115 degrees)
- 1 tablespoon sugar
- 3⁄4 cup buttermilk, warm (110 to 115 degrees)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 cup butter, cold
- 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.
Questions & Replies
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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
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"