Wheat Yeast Biscuits
My “Aunt Linda”, Linda M. Steensland
- 3 ¼ t. active dry yeast
- ½ c. warm water 110°
- ½ c. sugar
- ½ c. butter softened
- 1 can evaporated milk 5 oz.
- 2 eggs lightly beaten
- 1 ½ t. salt
- 2 c. whole wheat flour
- 2 c. AP flour
- Dissolve yeast in warm water and allow to bloom (about 5 minutes).
- Combine sugar, butter, milk, eggs, salt, yeast water, and whole wheat flour. Beat until smooth.
- Add enough white flour to form a soft dough. Turn onto floured surface, knead until smooth and elastic (about 10 minutes).
- Allow to rise in greased bowl, covered with cloth. This should double in bulk and take about 1 ½ hours.
- Punch dough down and divide in thirds. Let dough rest for 5 minutes.
- Roll out each portion of dough to ½ inch thickness. Cut with 2 ½ inch biscuit cutter. Place on lightly greased (or parchment paper lined) baking sheets. Cover and allow to rise until doubled, about 30 minutes.
- Bake at 375° for 10-12 minutes, or until golden brown.
Aunt Linda’s Notes: “These are great for sandwiches, too!”