Monday, December 15, 2008

Yeast biscuits

I have finally found a biscuit recipe which rises nicely, turns out light and soft, and so far has been successful for me in our 7,000 foot altitude. If you are like me and have had problems in the past making good biscuits - try this recipe. Lots of leavening - yeast, baking powder and baking soda must be the secret!


1 envelope active dry yeast
1/4 cut very warm water
5 cups unsifted all purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 cup butter
2 cups buttermilk

1. Preheat oven to 450º.
2. Sprinkle yeast over water in 1 cup measure. ("Very warm water" feels comfortably warm - not hot - when dabbed on the wrist.)Stir to dissolve yeast; let stand while preparing remaining ingredients.
3. In large bowl, combine flour, sugar, baking powder, salt and baking soda.
4. Cut in butter with a pastry blender (or two dinner knives) until the mixture is crumbly.
5. Add buttermilk and yeast to flour mixture, mixing until a pliable non-sticky dough is formed (add more flour if necessary).
6. Turn out onto a lightly floured surface. Knead 8 - 10 times.
7. Cut off enough dough for one meal; refrigerate the remainder. The dough may be refrigerated, covered, for several days.
8. Roll or pat the dough to a 1/2 inch thickness.Cut into 2" rounds with a floured biscuit cutter. Place biscuits, one inch apart, on an ungreased cookie sheet. Reroll as needed to cut all the dough. Let biscuits rise five minutes.
9. Bake in the preheated hot oven (450º) for 10 minutes or until golden brown.
10. Serve hot.

(These freeze well.)


SoggyInSeattle said...

I'm saving all these recipes... after my cake fiasco I need all the help I can get. Guess you don't have a high altitude carrot cake recipe??? I guess I should buck up and try it again here soon. :-)

Towanda said...

Nope, don't have any carrot cake recipe.

I think I may have solved my altitude problem though. I add just a little more flour (maybe half a cup) and I decrease the leavening by 1/2 to 1/4 tsp.

Seems to prevent that rising-and-falling syndrome.

Buck said...

Seems to prevent that rising-and-falling syndrome.

Hmmm. Maybe I should try that. Oh, wait. You're talking baking, aren't ya, Sharon?

Never mind... ;-)

Towanda said...