- 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 large
- 1 pkg
- rapid-rise yeast (or 1 heaping tbsp.)
- enough flour to make a stiff dough (3-5 cups)
How to Make Lightbread Biscuits
- 1I 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).
- 2Heat 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.
- 3Turn 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.
- 4Turn 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.
- 5Cover 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.