Susan Feliciano Recipe

Whole Wheat Yeast Risen Biscuits

By Susan Feliciano frenchtutor


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 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.


Recipe Rating:
 2 Ratings
Serves:
24 biscuits
Prep Time:
Cook Time:

Ingredients

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
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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Breakfast, Biscuits