A little yeast gives these biscuits a light and bready dinner roll–type texture and flavour, making them slightly more elegant than other biscuits.
- Portion size 18 servings
- Credits : Canadian Living Magazine: May 2010
- 2 tablespoons granulated sugar
- 1 1/4 teaspoon active dry yeast
- 2 cups all-purpose flour
- 1/2 cup sifted cake-and-pastry flour
- 1 tablespoon baking powder
- 3/4 teaspoons salt
- 1/2 cup cold unsalted butter
- 1 cup whole milk
MethodIn small bowl, dissolve 1 tsp (5 mL) of the sugar in 1/4 cup (50 mL) warm (105 to 115°F/41 to 46°C) water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
In large bowl, whisk together all-purpose and cake-and-pastry flours, baking powder, salt and remaining sugar.
Using fingertips, pastry blender or 2 knives, rub or cut in butter until in coarse crumbs. Pour in milk and yeast mixture; mix with fork to form soft wet dough.
Turn out onto well-floured surface. Knead lightly just until dough comes together. Pat out into 3/4-inch (2 cm) thickness. Using floured 2-inch (5 cm) round cutter, cut out biscuits. Repeat with scraps once.
Bake on parchment paper–lined baking sheet in 425°F (220°C) oven until golden and flaky, about 18 minutes.
Nutritional facts Per biscuit: about
- Sodium 153 mg
- Protein 2 g
- Calories 128.0
- Total fat 6 g
- Potassium 47 mg
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
- Iron 7.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 5.0