Best Yeast Biscuits Recipes

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ANGEL YEAST BISCUITS



Angel Yeast Biscuits image

These versatile yeast biscuits are so light, they almost melt in your mouth. They can be served with a sweet topping like jelly or a savory scoop of sausage gravy.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon sugar
3/4 cup warm buttermilk (110° to 115°)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well., Turn onto a 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-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. 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.

Nutrition Facts :

YEAST BISCUITS



Yeast Biscuits image

These biscuits work every time and are really good for making ham biscuits or other 'sandwiches'. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time.

Provided by Windchime

Categories     Yeast Breads

Time 2h12m

Yield 16 biscuits, 16 serving(s)

Number Of Ingredients 9

1 tablespoon yeast
1/4 cup water
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
1 cup buttermilk (OR 1 cup milk, soured with 1 tbsp vinegar added)

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.

Nutrition Facts : Calories 142.5, Fat 6.8, SaturatedFat 1.7, Cholesterol 0.6, Sodium 224.3, Carbohydrate 17.6, Fiber 0.7, Sugar 2.4, Protein 2.8

FLUFFY YEAST BISCUITS



Fluffy Yeast Biscuits image

These have to be the easiest biscuits ever! Only one rising, then bake. Prep time does not include rising time. Yield is approximate.

Provided by Marie

Categories     Yeast Breads

Time 30m

Yield 24 biscuits

Number Of Ingredients 7

3 cups sifted flour
3 tablespoons sugar
1/2 teaspoon salt
1 package dry yeast
1 1/2 cups warm water
3 tablespoons melted shortening
melted butter, for dipping

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.

Nutrition Facts : Calories 78.1, Fat 1.8, SaturatedFat 0.4, Sodium 49.4, Carbohydrate 13.6, Fiber 0.5, Sugar 1.6, Protein 1.7

YEAST BISCUITS



Yeast Biscuits image

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.

Provided by Taste of Home

Time 40m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 159mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

NEVER-FAIL YEAST BISCUITS



Never-Fail Yeast Biscuits image

A high-rising yeast biscuit that still tastes like a baking powder one. If I want biscuits for breakfast, I make up the batter the night before and let it rest in the bowl, covered, on the counter overnight. In the morning, I just flop it out on a floured surface, fold it a few times, pat it out, cut and bake.

Provided by Lise in Indiana

Categories     Breads

Time 30m

Yield 18 biscuits

Number Of Ingredients 9

2 1/4 teaspoons instant yeast
1/4 cup water
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
1 cup buttermilk (or milk with 1 Tbs. vinegar added)

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.

Nutrition Facts : Calories 125.9, Fat 6, SaturatedFat 1.5, Cholesterol 0.5, Sodium 199.3, Carbohydrate 15.6, Fiber 0.6, Sugar 2.1, Protein 2.4

WHOLE WHEAT YEAST RISEN BISCUITS



Whole Wheat Yeast Risen Biscuits image

I made these this morning to eat with the pear butter I made last night. Delicious! I love making yeast breads. This recipe is great because there is only 30 minutes rising time. Takes longer than regular biscuits, but is still quick enough to do for breakfast. I may experiment in the future to see how much whole wheat flour I...

Provided by Susan Feliciano

Categories     Other Breakfast

Time 30m

Number Of Ingredients 10

1 pkg active dry yeast
1/4 c warm water (105 degrees)
1 c whole wheat flour (i used white whole wheat)
1 1/2 c all purpose flour
2 Tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
1/2 c unsalted butter, melted

Steps:

  • 1. Dissolve the yeast in the warm water and set aside while preparing flour mix.
  • 2. Stir/sift together the flours, sugar, baking powder, baking soda, and salt.
  • 3. Stir the melted butter into the buttermilk until smooth.
  • 4. Make a well in the dry ingredients, and pour the yeast and the buttermilk mixture into the well. Stir together with a rubber spatula until it forms a soft sticky ball of dough.
  • 5. Turn dough out onto a lightly floured surface. Knead the dough about 12 - 15 strokes, working in a minimal amount of extra flour.
  • 6. Roll dough out 1/2" thick. Cut little biscuits with a small 2" cutter, and arrange with sides touching on a baking stone or biscuit pan. Cover with a clean towel and let rise for 30 minutes.
  • 7. Meanwhile, preheat oven to 375 degrees. When biscuits have risen for 30 minutes, bake them about 14 - 17 minutes, until browned on top. May brush with melted butter or cream when done for extremely soft tops.

BUTTERMILK YEAST BISCUITS



Buttermilk Yeast Biscuits image

Grandma's recipe that everybody loves. Serve as dinner rolls as well as breakfast bisquits. Best served with raspberry jam! The dough can be kept in the refrigerator for a week!

Provided by Gina Rae Vinson

Categories     Yeast Breads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 9

1 tablespoon dry yeast
1 cup warm water
7 cups flour
1/4 cup white sugar
1/4 teaspoon baking soda
5 teaspoons baking powder
3 teaspoons salt
2 cups buttermilk
2/3 cup vegetable oil

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.

Nutrition Facts : Calories 204.6, Fat 6.6, SaturatedFat 1, Cholesterol 0.8, Sodium 402.2, Carbohydrate 31.3, Fiber 1.1, Sugar 3.2, Protein 4.7

NO YEAST DINNER BISCUITS



No Yeast Dinner Biscuits image

Make and share this No Yeast Dinner Biscuits recipe from Food.com.

Provided by dEbBiE_oTaVa

Categories     Quick Breads

Time 25m

Yield 6 Biscuits, 3 serving(s)

Number Of Ingredients 5

1 cup flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons mayonnaise
1/2 cup milk

Steps:

  • Preheat over to 350 degrees FMix all ingredients in a bowl.
  • Spoon equal amounts into cupcake tin.
  • Bake for 15-20 minutes, until tops become golden.

Nutrition Facts : Calories 178.5, Fat 1.9, SaturatedFat 1, Cholesterol 5.7, Sodium 917, Carbohydrate 34.1, Fiber 1.1, Sugar 0.1, Protein 5.6

WHOLE WHEAT YEAST BISCUITS



Whole Wheat Yeast Biscuits image

I finally found a moist light biscuit that I love and the rest of my family likes! The secret is to get whole wheat pastry flour. Use the high gluten pastry flour if you can.

Provided by Parris Original

Categories     Breads

Time 3h12m

Yield 12 Biscuits, 12 serving(s)

Number Of Ingredients 11

1 tablespoon yeast
2 tablespoons sugar (I used Xylitol, a natural sugar replacement)
1/4 cup water
1 cup bread flour
1 cup whole wheat pastry flour (Bob's Red Mill)
1/2 cup soy flour (Bob's Red Mill)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1 cup buttermilk

Steps:

  • Dissolve yeast in water and sugar set aside.
  • Mix dry ingredients in order given; cut in shortening until the size of small Lima beans. Or use a Stand mixer with a pastry blade.
  • Stir in buttermilk and yeast mixture.
  • Cover bowl with towel and let sit until ready to use. (At least 2 hours, 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.

Nutrition Facts : Calories 182.2, Fat 9.8, SaturatedFat 2.4, Cholesterol 0.8, Sodium 299.7, Carbohydrate 19.8, Fiber 1.7, Sugar 3.1, Protein 4.8

VEGAN NUTRITIONAL YEAST (NOOCH) CHEEZY BISCUITS



Vegan Nutritional Yeast (Nooch) Cheezy Biscuits image

These came from my Red Star Vegetarian Support Formula cookbook that uses their brand of nutritional yeast. Theirs is good but I use NOW brand, other flake nooch brands will work too. These are a delightful vegan treat to have with soups, vegan gravies, etc. Any kind of non-dairy milk will work-- just under 1 cup, but whole-wheat pastry flour is a must instead of regular whole-wheat flour.

Provided by the80srule

Categories     Breads

Time 35m

Yield 12 biscuits, 12 serving(s)

Number Of Ingredients 9

1 cup plain unsweetened soymilk (or other non-dairy milk, just under 1 cup see directions)
1 tablespoon lemon juice
2 cups whole wheat pastry flour
1/2 cup nutritional yeast flakes
1 tablespoon baking powder
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup canola oil

Steps:

  • Pour the soymilk, almond milk, etc. into a glass measuring cup and stir in the lemon juice. Let it rest at room temp for 10 minutes to sour.
  • Place the flour, nutritional yeast, baking powder, chili and garlic powders, and salt into a medium mixing bowl and stir them together.
  • Pour the oil into the dry ingredient mix, and cut in with a pastry cutter or fork until the mixture is crumbly.
  • Using a fork, stir in just enough of the soured non-dairy milk so the dough can come together and can form into a large ball-- too much milk will make the dough sticky but not enough will make the biscuits dry.
  • Turn the dough out onto a lightly-floured surface and knead it gently until it is smooth (about 25-30 times.) Gently form it into a ball.
  • Reflour the work surface and roll the dough out into a 1/2 inch thick sheet.
  • Cut the dough with a floured biscuit cutter-- the book recommends a 2.5" one but I find that using an empty can works, and I have heart-shaped biscuit cutters in both small, regular 2.5", and large size.
  • Place the biscuits on a dry baking sheet or sil-pat as soon as they are cut. Arrange them close together if you want soft sides, but at least 1 inch apart for crustier sides.
  • Bake at 400F for 15-18 minutes or until golden brown. I'd recommend about 12-13 minutes for smaller biscuits and closer to 18 for bigger biscuits.

SOUTHERN BUTTERMILK YEAST BISCUITS



Southern Buttermilk Yeast Biscuits image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 8

1/8 cup hot tap water
1 rounded tsp. yeast
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup Crisco
1/2 Tbs. sugar
1/2 cup buttermilk

Steps:

  • To water add yeast and set aside. Mix flour, baking powder, and salt in a medium mixing bowl. Add Crisco to flour and mix until well blended. Add sugar to buttermilk and mix thoroughly. Add milk mixture to flour mixture and mix well.
  • Spoon onto floured paper towels (or your choice) and sprinkle well with flour. Knead into a well rounded ball and pat out to about a saucer sized dough. Cut this into 5 biscuits and place in small enough heavy pan (I prefer pampered chef pans) to where sides of biscuits touch each other. Spread tops of biscuits with buttermilk.
  • Bake in 425 degrees F oven until nicely browned.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KINGSBYS' NO YEAST BISCUITS



Kingsbys' No Yeast Biscuits image

This is my adaption to "mayo-biscuits". They turned out a tad flat for me on first try, but with some minor adjustments, they were awesome. You couldn't even tell that they hadn't any yeast in them!

Provided by BachFromTheDead

Categories     Breads

Time 17m

Yield 1 biscuit, 12 serving(s)

Number Of Ingredients 6

2 cups self-rising flour
1 cup milk
6 tablespoons mayonnaise
6 tablespoons sugar
1 teaspoon baking powder
1 egg

Steps:

  • Grease a muffin pan and pre-heat the oven at 350.
  • Combine all of the dry ingredients in a medium-large bowl. Add the milk, mayo, and egg. Mix well.
  • Fill the greased muffin tins 1/4-1/2 full and bake for 12-25 minutes at 350 until they are golden-brown on the outside and a toothpick comes out clean.
  • Serve with butter or jam.

ANGEL BISCUITS (YEAST BISCUITS)



ANGEL BISCUITS (YEAST BISCUITS) image

Categories     Bread     Side

Number Of Ingredients 9

•1-1/4 tsp istant dry yeast
•1/4 cup sugar
•1-1/2 tbsp warm water (body temperature)
•3 cup all purpose flour
•1/2 tsp baking soda
•1/2 tsp baking powder
•1/2 tsp fine salt
•1/2 cup cold unsalted butter, cut into pieces
•1 cup buttermilk

Steps:

  • 1.Stir yeast, a pinch of the sugar and water together and set aside while preparing other ingredients. Sift flour, remaining, sugar, baking soda, baking powder and salt into a large bowl. Cut the butter into the flour until it's a rough crumbly texture. Stir the yeast mixture into the buttermilk and add it all to the flour. Mix until a sticky dough comes together, wrap and chill overnight. 2.The next day, preheat oven to 425?F (220?C). On a generously floured surface (dough will be sticky), roll out dough to ½-inch (1 cm) thick and fold dough over in half, pressing down gently. Using a 2-inch (5 cm) round cutter, cut out biscuits and place on a parchment-lined baking sheet. Bake 10 to 12 minutes, until just lightly browned. 3.Serve biscuits warm or freeze and re-warm to serve later.

WILD YEAST (SOURDOUGH) BISCUITS



Wild Yeast (Sourdough) Biscuits image

Cowboy style! There's proably no food in the old west that was more written about, talked about, and loved than sourdough biscuits. This recipe comes from The Old West Baking Book. Prep time does not include fermentation time for the sponge. Need a recipe for a starter . . .? Try this one Recipe #160135

Provided by Galley Wench

Categories     Breads

Time 1h30m

Yield 16-18 biscuits

Number Of Ingredients 9

1 cup buttermilk
1 tablespoon granulated sugar
1 cup sourdough starter
2 cups all-purpose flour
3 tablespoons butter or 3 tablespoons margarine
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup all-purpose flour

Steps:

  • Night Before:.
  • Mix together the sponge ingredients, stirring well in a nonmetal bowl.
  • Cover with plastic wrap (I place a shower cap over my bowl) and set aside until mix is bubbly, about 12 hours.
  • To Make Biscuits:.
  • Melt butter and stir in sugar until well blended.
  • Add all remaining ingredients to the sponge and knead the dough for about 10 minutes until elastic or until bounces back when poked.
  • Let rise in a warm spot until double in bulk.
  • Punch down dough, knead lightly a few times to get the remaining gass out.
  • Pat out the dough until 1/2 inch thick and cut out biscuits with a biscuit cutter.
  • Place on a well-greased cookie sheet and let rise again until double in bulk.
  • Preheat oven to 400 degrees.
  • Bake for 15 minutes or until the tops are golden brown.

Nutrition Facts : Calories 117.1, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.3, Sodium 245.3, Carbohydrate 20.4, Fiber 0.6, Sugar 2.4, Protein 3

HOMEMADE YEAST BISCUITS



Homemade Yeast Biscuits image

Pairs well with my "Sausage & Egg Gravy".

Provided by Teresa Malkemus

Categories     Biscuits

Time 1h30m

Number Of Ingredients 7

MIX AND LET SET FOR A FEW MINUTES:
1 c warm water
1 pkg dry yeast
1/4 c sugar
ADD:
1 beaten egg
1/4 c melted butter

Steps:

  • 1. Mix and then ass 2 cups flour. Mix well.
  • 2. Drop by tablespoons on a well-greased pan.
  • 3. Let rise for 1 hour then bake at 475 degrees until lightly browned.

QUICK CINNAMON BISCUITS, NO YEAST RECIPE - (4.5/5)



Quick Cinnamon Biscuits, no yeast Recipe - (4.5/5) image

Provided by mytastytreasures

Number Of Ingredients 13

Cinnamon Sugar Filling
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
Biscuit Dough
2 1/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream
Icing
6 tablespoons confectioners' sugar
4 to 6 teaspoons milk or heavy cream

Steps:

  • 1. Preheat the oven to 400 degrees F. 2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside. 3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth. 4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping. 5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned. 6. For the Icing: While the biscuits bake, mix together the confectioners' sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.

GLUTEN-FREE HAWAIIAN BREAD BISCUITS (YEAST-FREE) RECIPE - (4.6/5)



Gluten-Free Hawaiian Bread Biscuits (yeast-free) Recipe - (4.6/5) image

Provided by flour_arrangements

Number Of Ingredients 19

2/3 cup white rice flour
1/3 cup brown rice flour
1/4 cup almond meal
1/2 cup sweet sorghum flour
1/4 cup potato starch
1/3 cup tapioca flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp sea salt
2 tsp xanthan gum
1/4 tsp ginger (I used the dried powder)
1/4 tsp dried orange zest (Penzy's is best)
3 1/2 TBSP sugar
2 large eggs
1/2 cup crushed pineapple
1/4 cup milk
3 TBSP partially melted butter (melt for 30 secs)
1 TBSP sweetened apple sauce
1 tsp vanilla extract

Steps:

  • Preheat oven to 375 degrees In a large bowl, mix together white and brown rice flour, almond meal, sweet sorghum flour, potato starch and tapioca flour. Then mix in the baking soda and baking powder (mix very well with a fork). Mix in the salt, sugar, xanthan gum and dried orange zest. Make sure everything is mixed together well and set this bowl aside. In a medium sized bowl, add the vanilla extract and mix together with the eggs. Next, add the melted butter and apple sauce, mix again. Add the milk; mix well. Now combine the wet contents from the medium bowl into the large bowl with the flours. You can use a fork at first, but finish mixing the dough with your hands (as if you were kneading dough, do this for about 30 seconds). Now wash your hands. Grease a round 9 inch cake pan with non-stick spray or butter. Use a large ice cream scoop to scoop the dough into biscuits/balls of dough, place each one in the greased cake pan. When you're done, fill a cup with about 1/4 cup lukewarm water. Dip your clean pointer finger into the water, then you'll smooth out the tops of the biscuits with your wet finger -- you can also use melted butter and a sturdy pastry brush (about 1 tbsp butter), just make sure it's not hot! Bake the biscuits at 375 for about 15 minutes. Let cool for about 5 minutes then eat!

YEAST BISCUITS



YEAST BISCUITS image

Categories     Candy     Egg     Bake     Dinner

Number Of Ingredients 7

2 cups warm water
1 pkg yeast
4 cup flour
Add:
1 egg, beaten
1/4 cup sugar
3/4 cup shortening

Steps:

  • Sprinkle yeast over water. Dissolve. Stir in flour. Stir beaten egg to the sugar and shortening ingred. Add all together. Store immed in refrig. Cook in greased muffin tins. Bake 20 minuter at 400%. Will keep several days in refrig.

NO YEAST BISCUITS



No Yeast Biscuits image

How to make No Yeast Biscuits

Provided by @MakeItYours

Number Of Ingredients 5

1 Cup Gold Medal flour
1 teaspoon baking powder
1 teaspoon salt
1/2 Cup McArthur milk
2 Tablespoons Hellman's Mayo

Steps:

  • Combine all ingredients and spoon into greased muffin tin.
  • Bake in pre-heated oven at 350 degrees for 15 min or until golden brown.
  • After you take out of oven brush butter on top.

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