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Yeast Biscuits

By: Lucile Proctor

"Wonderful from-scratch yeast biscuits-golden and crusty outside and tender inside-were a staple Mom prepared regularly when I was growing up. They are perfect for sopping up gravy from bowls of beef stew and are also great for sandwiches."

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 30 servings

Ingredients

3 1/4 teaspoons active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1/2 cup sugar
1/2 cup butter, softened
1 (5 ounce) can evaporated milk
2 eggs, lightly beaten
1 1/2 teaspoons salt
2 cups whole wheat flour
2 cups all-purpose flour

Directions

In a large mixing bowl, dissolve yeast in water. Add sugar, butter, milk, eggs, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; divide into thirds. Let rest for 5 minutes. On a floured surface, roll out each portion to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 10-12 minutes or until golden brown. Remove from pans and cool on wire racks.