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Recipe Types: 1-Pan entree , 300 Kcal Breakfasts , 300 kcal Desserts , 500 Kcal Meals , 700 Kcal Meals , Antipasti , Beverage , Bread/Pizza , Breakfast , Desserts & Candy

Yeast Biscuits

2016-05-10
  • Yield : 15
  • Servings : 15
  • Prep Time : 60m
  • Cook Time : 12m
  • Ready In : 1:12 h
imd-daniel

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Nutritional Info

This information is per serving.

  • Calories

    145

  • Calories From Fat

    60

  • Total Fat

    7g

  • Saturated Fat

    4g

  • Trans Fat

    0g

  • Cholesterol

    15mg

  • Sodium

    150mg

  • Carbohydrates

    18g

  • Dietary Fiber

    1g

  • Sugar

    2g

  • Added Sugar

    2g

  • Protein

    3g

  • Serving Size:

    1 biscuit

Yeast biscuits are light, tender and moister than buttermilk biscuits made with only baking powder. About 45 minutes is added to the preparation time to allow the biscuits to rise.

Biscuits are high in calories due to the butter versus dinner rolls. The advantage of making homemade biscuits is the assurance there are no artificial colors or flavors typically added to refrigerated ready to bake biscuits.

Cook’s Tip

If your kitchen is cold and you do not own an electronic oven with a proof mode, you can preheat your oven 1 to 2 minutes or until warm to assure biscuits are ready for baking in  45 minutes.

After biscuits have cooled to room temperature, they can be placed in an air tight container or freezer bag and frozen for up to six months. To reheat, thaw frozen biscuits on a lightly greased baking sheet 15 to 30 minutes and than bake at 400°F (205°C) 6 to 7 minutes.

Other Biscuit Recipe

Buttermilk Biscuit

Ingredients

  • 2.5 cups (325 g) all-purpose or pastry flour
  • 1/2 tablespoon (7.5 ml) baking powder
  • 1/2 tablespoon (7.5 ml) baking soda
  • 1/2 teaspoon (2.5 ml) kosher salt
  • 2 tablespoons (30 ml) sugar
  • 1/2 package (3.5 g) instant yeast
  • 4 oz. (115 g) cold butter, cut into 1/2 inch cubes
  • 1 cup (240 ml) buttermilk

Method of Preparation

Step 1

In a large bowl, combine flour, baking powder, baking soda, salt, sugar and yeast using a spoon or whisk, or pulse 4 to 5 times using a food processor with metal blade.

Step 2

Cut the cold butter into the flour mixture using a pastry blender or pulse food processor 8 to 10 times.

Step 3

Stir in buttermilk until flour is moistened and then turn dough out onto a lightly floured surface and knead lightly 10 times or pulse or turn on food processor until dough forms a ball. Transfer dough to a lightly floured surface.

Step 4

Roll dough to about 1/2 inch (1.25 cm) and cut with a 2 inch (5 cm) biscuit cutter. Place biscuits on ungreased or parchment paper lined baking sheet. Cover and place in a warm place (80°F, 27°C) or oven and let rise 45 minutes.

Step 5

Place rack in middle of oven and bake biscuits in a 425°F (220°C) oven 10 to 12 minutes or or until lightly browned.

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