Fluffy Yeast Biscuits Recipes

FLUFFY YEAST BISCUITS

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.

HOMEMADE ANGEL BISCUITS

Steps:

• First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl.
• Stir in the yeast.
• Let yeast proof while moving on the next step.
• In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda, salt.
• Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs.
• Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.
• Next begin pushing the flour mixture into the well, until everything is combined and a dough has formed.
• Lightly flour a work surface and turn the dough out on the work surface.
• Gently knead the dough to incorporate all the crumbs until you have a mound of soft, pliable dough.
• Fold the dough several times (this will create layers in your finished biscuits.)
• Pat the dough out into a 1-inch thick rectangle.
• Using a floured 2.5 inch round biscuit cutter, cut out 8-10 biscuits. (do not twist the cutter, simply go straight down and pull up)
• Place biscuits on a lightly greased pan, about 1/2 inch apart. ( My 9-inch pan held 8 biscuits)
• Cover pan loosely with plastic wrap and place in a very warm, draft-free location. (I put mine in the oven with just the pilot light on)
• Let rise for 1-hour and then preheat oven to 400 F.
• Remove plastic wrap and gently brush the tops with a light coating of heavy whipping cream. (This will help with browning)
• Bake for 10-12 minutes. (check on it at the 8-minute mark) Turn the oven to a low broil during the last minute to create golden tops (be sure to watch it constantly while broiling to prevent burning)
• Brush with melted butter as soon as they come out of the oven.

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

YEAST BISCUITS

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.

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
• Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
• Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

ANGEL BISCUITS

Steps:

• Preheat oven to 400 degrees. Line baking sheet or cast-iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
• In a small bowl, stir the yeast and warm water together. Set aside to proof.
• In a large bowl, stir all dry ingredients together to combine.
• Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
• Roll out onto a floured surface and cut into 8 1-inch thick circles. Place into prepared pan.
• Brush tops with milk {to help with browning} and bake for 15-20 minutes or until puffed, golden and fully cooked. Serve warm.