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lightbread biscuits

(1 rating)
Recipe by
Laurie Colvin
Woodburn, OR

I'm not sure why my husbands mother called them Lightbread biscuits because they are neither light or a biscuit. To me they are a semi-dense dinner roll and every time I make them people go crazy over them. The only thing that I have changed about this recipe is that I have added eggs and I use Rapid-Rise yeast.

(1 rating)
yield 12 -24
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For lightbread biscuits

  • 2&1/2 c
    liquid (half water, half milk, anything from fat free to whole)
  • 3 Tbsp
    oil (canola, vegetable, corn)
  • 3 Tbsp
    sugar (use a generous tbsp.)
  • 1 Tbsp
    salt (again, be generous)
  • 2 or 3 lg
    eggs
  • 1 pkg
    rapid-rise yeast (or 1 heaping tbsp.)
  • enough flour to make a stiff dough (3-5 cups)

How To Make lightbread biscuits

  • 1
    I like to use a Kitchenaide or something with a bowl and dough hooks to mix this with (I have never tried it in a bread machine).
  • 2
    Heat water/milk mixture to 110-115 degrees and disolve yeast. Add sugar, oil, eggs and salt, mixing thoroughly. Start adding flour, a little at a time until you have a stiff dough and it pulls away from sides of bowl.
  • 3
    Turn out onto floured surface and knead until smooth and elastic (about 5 min.). Place in large, bowl that has been rubbed with a light coating of oil, also coating top of dough. Place a warm, damp cloth over bowl, set in warm, draft-free area and let rise until double in size.
  • 4
    Turn dough out onto lightly floured surface and knead for about 1-2 min. Shape into rolls (at this point you can determine the amount by the size you make them) and place close together in a greased, oiled or sprayed baking dish. You can also make them golf-ball sized and place in muffin tins.
  • 5
    Cover again with a warm, damp cloth and let rise til double in size. Bake at 400 degrees until golden brown, about 15-20 min. You can brush them with an egg/water mixture before you bake them, which will give them a shine or you can bake them just the way they are and they will have a crisp top. If you don't want a crisp top brush them with butter as soon as they come out of the oven.

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