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It doesn't happen every weekend but sometimes I get up early on a Saturday morning and decide to make biscuits. The smell billows through the house until every child is downstairs asking "whatcha makin?"
I tend to make these more during baseball season when The Ballplayer has morning games. It's a labor of love but the kid needs some meat on his bones and some nourishment in his belly.
These are a little different from the traditional buttermilk biscuits as they have some yeast in them making them just a tad more tender.
Yeast Biscuits1 pkg active dry yeast
3/4 cup water water (room temp)
2 1/2 cups biscuit mix
1 tablespoon sugar
1/4 cup melted butter
Preheat oven to 400 degrees.
Dissolve yeast in water.
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In a large bowl combine the biscuit mix and sugar. Add the yeast mixture, stirring vigorously with a wooden spoon. Sprinkle the work surface generously with flour or biscuit mix.
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Turn dough out onto counter or wooden cutting board if you have tile counters as we do and knead well, 15 to 20 times.
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Shape the dough into a round disk about 1 inch thick and cut into biscuits. Place on a lightly greased baking sheet, cover with a damp towel, and let rise in a warm place for 1 hour.
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They don't rise a whole heck of a lot but you will notice a difference.
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Just before putting into oven, I brush rolls with melted butter.
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Bake 15 minutes, or until golden brown. Brush the cooked biscuits with melted butter after you take them out of the oven.
These wont last...
1 comments:
Yummy! They look so delicious. I love biscuits slathered with strawberry preserves.
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