Old Fashioned Yeast Biscuits Recipes

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:

• In a small bowl, combine the flours, baking powder, sugar, salt and baking soda. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in 1/4 cup buttermilk just until moistened. Turn onto a lightly floured surface; knead 5-6 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter., Place 2 in. apart on a baking sheet coated with cooking spray. Brush with remaining buttermilk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Steps:

• 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.

Steps:

• 1. Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
• 2. Put the flour into a large bowl and add lard/shortening.
• 3. Cut into flour using the usual pastry method.
• 4. Add buttermilk and mix with fork or hands.
• 5. Mix into a light dough.
• 6. Turn dough onto a floured board and knead a couple of times.
• 7. Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits.
• 8. Place cut biscuits in the prepared pan.
• 9. Pour melted shortening/butter over each biscuit.
• 10. Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired).
• 11. Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like.
• 12. Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed the label and it works perfectly.

Steps:

• * Cooking Time: About 9 minutes Power: 100% (700 watts) 30% (210 watts - defrost setting on most microwave ovens) Rising Time: About 25 minutes Baking Time (conventional oven): 12 to 15 minutes Place 1/4 cup water in a small microwavable bowl. Microwave, uncovered, at 100% power (700 watts) for 30 to 35 seconds or until 105° to 115° F. Stir in yeast. Let stand until foamy, 5 to 10 minutes.Place butter in a second small microwavable bowl. Microwave, uncovered, at 100% power for 45 to 60 seconds or until melted set aside.In a large bowl, place flour, buttermilk, 2 tablespoons of the melted butter, sugar and salt. Add yeast.Stir just until moistened.On a lightly floured surface, knead for 1 minute. Roll dough into a 14 x 12-inch rectangle. Cut thirty rounds with a 2-inch biscuit cutter dipped in flour. Dip bottom of each biscuit in remaining melted butter and stack two high in a 12 x 8 x 2-inch microwavable dish, making three rows of five. Set remaining melted butter aside. Cover with waxed paper.Meanwhile, place 3 cups water in a 4-cup microwavable measuring cup or bowl. Microwave, uncovered, at 100% power for 5 to 6 minutes or until boiling. Move to back corner of microwave oven. Place dish of biscuits in microwave oven. Reduce power and microwave, covered, at 30% power (210 watts) for 1 minute. Let dough rise in microwave oven for 15 minutes. Rotate dish one-half turn. Microwave at 30% power for 1 minute. Let dough rise in microwave oven 10 minutes longer or until almost doubled.Bake in a preheated 400° conventional oven for 12 to 15 minutes or until golden brown. If desired, brush tops with remaining melted butter. Serve hot.