Susan's StoryI 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 can include and still get a light, fluffy biscuit.
My thanks to MsVivian for her Angel Biscuits recipe, which became the starting point for the ingredient proportions of this one.
active dry yeast
warm water (105 degrees)
whole wheat flour (i used white whole wheat)
1 1/2 c
all purpose flour
unsalted butter, melted
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1Dissolve the yeast in the warm water and set aside while preparing flour mix.
2Stir/sift together the flours, sugar, baking powder, baking soda, and salt.
3Stir the melted butter into the buttermilk until smooth.
4Make 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.
5Turn dough out onto a lightly floured surface. Knead the dough about 12 - 15 strokes, working in a minimal amount of extra flour.
6Roll 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.
7Meanwhile, 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.