Never Fail Yeast Biscuits Recipes

Steps:

• 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.

Steps:

• 1. Sprinkle yeast over very warm water in large bowl. Stir until yeast dissolves. Leave to foam about 10 minutes.
• 2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
• 3. Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth.
• 4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
• 5. Place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
• 6. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
• 7. With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
• 8. Cover rolls and allow to rise in warm place until doubled in bulk; 30 - 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 - 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
• 9. If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.

Steps:

• In a large bowl, dissolve yeast in water. Add the 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° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Serve warm.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
• Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
• Bake in preheated oven for 10 minutes, or until golden.

Steps:

• 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.
• Place.

Steps:

• Dissolve yeast in water, set aside.
• Mix dry ingredients in order given, then cut in shortening until it's the size of small beans.
• Stir in the buttermilk and yeast mixture. Dough will be very sticky.
• 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.)
• Scrape out onto well floured board. Flip the dough over and knead or fold lightly (4-6 times).
• Roll out about 1/2" thickness and cut with sharp biscuit cutter. (Cutting with a dull cutter or water glass "seals" the dough and won't let the biscuit rise as they should.)
• Place on lightly greased baking sheet and let raise slightly (10-30 minutes).
• Bake at 400º F until light brown, 10-12 minutes.

Steps:

• Dissolve yeast in warm water in a small bowl and set aside.
• Sift next 5 dry ingredients together in a large bowl.
• Add remaining ingredients and yeast mixture to large bowl of dry ingredients and mix well.
• Store in covered container or ziploc bag in refrigerator until ready to bake.
• Pinch off into bisquits and bake in an ungreased pan for 20 minutes at 400.