Wheat Yeast Biscuits


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!”

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