Bonnies Yeast Biscuits Healthier Food

FLUFFY YEAST BISCUITS

Steps:

• Dissolve yeast in warm water and let set for 5 minutes.
• Mix together dry ingredients and add yeast mixture.
• Add shortening and mix.
• Roll out 1/4" thick and cut into biscuits.
• Dip in melted butter and place on baking sheet.
• Let rise for 1 1/2 hours.
• Bake at 400 degrees for about 15 minutes.

BONNIE'S QUICK AS A WINK YEAST ROLLS

Steps:

• 1. Dissolve the yeast and the sugar in a small measuring cup, and let it stand 5 minutes, then stir in the biscuit mix.
• 2. I use Pioneer brand buttermilk biscuit mix. Make a dough and knead until it is smooth and elastic, about 8 minutes.
• 3. Roll out the dough and cut into round shapes. (You can make other shapes if you wish.) You will get around 20 rolls, less if you make them bigger.
• 4. I use an air baking sheet with parchment paper for best results. (The reason I like an air baking sheet is they don't overbrown baked goods) Place the cut rolls on the greased baking sheet and let them rise until double in size, about 30 minutes or so, and bake in a 400 degree oven for 10 to 15 minutes until golden brown. Here is what they look like! Enjoy!

WILD YEAST (SOURDOUGH) BISCUITS

Steps:

• Night Before:.
• Mix together the sponge ingredients, stirring well in a nonmetal bowl.
• Cover with plastic wrap (I place a shower cap over my bowl) and set aside until mix is bubbly, about 12 hours.
• To Make Biscuits:.
• Melt butter and stir in sugar until well blended.
• Add all remaining ingredients to the sponge and knead the dough for about 10 minutes until elastic or until bounces back when poked.
• Let rise in a warm spot until double in bulk.
• Punch down dough, knead lightly a few times to get the remaining gass out.
• Pat out the dough until 1/2 inch thick and cut out biscuits with a biscuit cutter.
• Place on a well-greased cookie sheet and let rise again until double in bulk.
• Preheat oven to 400 degrees.
• Bake for 15 minutes or until the tops are golden brown.

YEAST BISCUITS

Steps:

• Dissolve yeast in water, set aside.
• Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
• Stir in buttermilk and yeast mixture.
• Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky.
• Scrape out onto well floured board.
• Flip over and knead lightly (4-6 times).
• Roll out and cut with biscuit cutter.
• Place on greased pan and let raise slightly (10-30 minutes).
• Bake at 400 F until light brown, 10-12 minutes.

NEVER-FAIL YEAST BISCUITS

Steps:

• Dissolve yeast in water, set aside.
• Mix dry ingredients in order given, then cut in shortening until it's the size of small beans.
• Stir in the buttermilk and yeast mixture. Dough will be very sticky.
• Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.)
• Scrape out onto well floured board. Flip the dough over and knead or fold lightly (4-6 times).
• Roll out about 1/2" thickness and cut with sharp biscuit cutter. (Cutting with a dull cutter or water glass "seals" the dough and won't let the biscuit rise as they should.)
• Place on lightly greased baking sheet and let raise slightly (10-30 minutes).
• Bake at 400º F until light brown, 10-12 minutes.

VEGAN NUTRITIONAL YEAST (NOOCH) CHEEZY BISCUITS

Steps:

• Pour the soymilk, almond milk, etc. into a glass measuring cup and stir in the lemon juice. Let it rest at room temp for 10 minutes to sour.
• Place the flour, nutritional yeast, baking powder, chili and garlic powders, and salt into a medium mixing bowl and stir them together.
• Pour the oil into the dry ingredient mix, and cut in with a pastry cutter or fork until the mixture is crumbly.
• Using a fork, stir in just enough of the soured non-dairy milk so the dough can come together and can form into a large ball-- too much milk will make the dough sticky but not enough will make the biscuits dry.
• Turn the dough out onto a lightly-floured surface and knead it gently until it is smooth (about 25-30 times.) Gently form it into a ball.
• Reflour the work surface and roll the dough out into a 1/2 inch thick sheet.
• Cut the dough with a floured biscuit cutter-- the book recommends a 2.5" one but I find that using an empty can works, and I have heart-shaped biscuit cutters in both small, regular 2.5", and large size.
• Place the biscuits on a dry baking sheet or sil-pat as soon as they are cut. Arrange them close together if you want soft sides, but at least 1 inch apart for crustier sides.
• Bake at 400F for 15-18 minutes or until golden brown. I'd recommend about 12-13 minutes for smaller biscuits and closer to 18 for bigger biscuits.

ANOTHER ANGEL YEAST BISCUIT

Steps:

• In large mixing bowl, dissolve yeast in warm water.
• Add sugar, let stand for 5 m inutes.
• Stir in buttermilk, set aside.
• In a bowl, combine flour, baking powder, salt and baking soda.
• Cut in butter until mixture resembles coarse crumbs.
• Stir in yeast mixture and mix well.
• Turn onta floured surface, gently knead for 1 minute.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 30 minutes.
• Punch dough down, turn onto a lightly floured surface, roll to 3/4 inch thickness.
• Cut with a floured round biscuit cutter about 2 1/2 inches round.
• Place 2 inches apart on a greased baking sheet.
• Prick tops with a fork, cover and let rise until doubled about 45 minutes.
• Bake at 375 for 15 - 18 minutes or until golden brown.
• Remove from pan to cool on a wire rack. Serve warm.
• Place.