Yeast Biscuits
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Yeast BiscuitsA little yeast gives these biscuits a light and bready dinner roll–type texture and flavour, making them slightly more elegant than other biscuits.1 user reviews.
This recipe makes 18 biscuits servings
Nutritional Info |
|
|---|---|
| Per biscuit: about | - |
| cal | 128128 cal |
| pro | 2 g2g pro |
| total fat | 6 g6g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 17 g17g carb |
| fibre | 1 g1g fibre |
| chol | 15 mg15mg chol |
| sodium | 153 mg153mg sodium |
| potassium | 47 mg47mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 77 iron |
| vit A | 55 vit A |
| folate | 1818 folate |
- Preparation time: 15 minutes Stand: 10 minutes
- Cook time : 18 minutes
- Total time : PT18M
A little yeast gives these biscuits a light and bready dinner roll–type texture and flavour, making them slightly more elegant than other biscuits.
Ingredients
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 1-1/4 tsp active dry yeast 1-1/4 tsp active dry yeast
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/2 cup sifted cake-and-pastry flour 1/2 cup sifted cake-and-pastry flour
- 1 tbsp baking powder 1 tbsp baking powder
- 3/4 tsp salt 3/4 tsp salt
- 1/2 cup cold unsalted butter 1/2 cup cold unsalted butter
- 1 cup whole milk 1 cup whole milk
Preparation
In 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.
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.
Source : Canadian Living Magazine: May 2010
- Keywords : Bread; Sugar; Active dry yeast; Flour; Butter; Milk; Bake; 200 calories;
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