Whole Wheat Yeast Risen Biscuits
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.
1 pkgactive dry yeast
1/4 cwarm water (105 degrees)
1 cwhole wheat flour (i used white whole wheat)
1 1/2 call purpose flour
1/2 tspbaking powder
1/2 tspbaking soda
1/2 cunsalted butter, melted
How to Make Whole Wheat Yeast Risen Biscuits
- Dissolve the yeast in the warm water and set aside while preparing flour mix.
- Stir/sift together the flours, sugar, baking powder, baking soda, and salt.
- Stir the melted butter into the buttermilk until smooth.
- 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.
- Turn dough out onto a lightly floured surface. Knead the dough about 12 - 15 strokes, working in a minimal amount of extra flour.
- 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.
- 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.