Yeast Biscuits Yeast Biscuits

Author: Canadian Living

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



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.

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
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Yeast Biscuits