Wheat Yeast Biscuits

ByMrs. Katie

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Wheat Yeast Biscuits

My “Aunt Linda”, Linda M. Steensland
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Dissolve yeast in warm water and allow to bloom (about 5 minutes).
  2. Combine sugar, butter, milk, eggs, salt, yeast water, and whole wheat flour. Beat until smooth.
  3. Add enough white flour to form a soft dough. Turn onto floured surface, knead until smooth and elastic (about 10 minutes).
  4. Allow to rise in greased bowl, covered with cloth. This should double in bulk and take about 1 ½ hours.
  5. Punch dough down and divide in thirds. Let dough rest for 5 minutes.
  6. 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.
  7. Bake at 375° for 10-12 minutes, or until golden brown.

Notes

Aunt Linda’s Notes: “These are great for sandwiches, too!”

Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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