Whole Wheat Yeast Risen Biscuits Food

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WHOLE WHEAT YEAST BISCUITS



Whole Wheat Yeast Biscuits image

I finally found a moist light biscuit that I love and the rest of my family likes! The secret is to get whole wheat pastry flour. Use the high gluten pastry flour if you can.

Provided by Parris Original

Categories     Breads

Time 3h12m

Yield 12 Biscuits, 12 serving(s)

Number Of Ingredients 11

1 tablespoon yeast
2 tablespoons sugar (I used Xylitol, a natural sugar replacement)
1/4 cup water
1 cup bread flour
1 cup whole wheat pastry flour (Bob's Red Mill)
1/2 cup soy flour (Bob's Red Mill)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1 cup buttermilk

Steps:

  • Dissolve yeast in water and sugar set aside.
  • Mix dry ingredients in order given; cut in shortening until the size of small Lima beans. Or use a Stand mixer with a pastry blade.
  • Stir in buttermilk and yeast mixture.
  • Cover bowl with towel and let sit until ready to use. (At least 2 hours, 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.

Nutrition Facts : Calories 182.2, Fat 9.8, SaturatedFat 2.4, Cholesterol 0.8, Sodium 299.7, Carbohydrate 19.8, Fiber 1.7, Sugar 3.1, Protein 4.8

WHOLE WHEAT YEAST RISEN BISCUITS



Whole Wheat Yeast Risen Biscuits image

I made these this morning to eat with the pear butter I made last night. Delicious! I love making yeast breads. This recipe is great because there is only 30 minutes rising time. Takes longer than regular biscuits, but is still quick enough to do for breakfast. I may experiment in the future to see how much whole wheat flour I...

Provided by Susan Feliciano

Categories     Other Breakfast

Time 30m

Number Of Ingredients 10

1 pkg active dry yeast
1/4 c warm water (105 degrees)
1 c whole wheat flour (i used white whole wheat)
1 1/2 c all purpose flour
2 Tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
1/2 c unsalted butter, melted

Steps:

  • 1. Dissolve the yeast in the warm water and set aside while preparing flour mix.
  • 2. Stir/sift together the flours, sugar, baking powder, baking soda, and salt.
  • 3. Stir the melted butter into the buttermilk until smooth.
  • 4. Make a well in the dry ingredients, and pour the yeast and the buttermilk mixture into the well. Stir together with a rubber spatula until it forms a soft sticky ball of dough.
  • 5. Turn dough out onto a lightly floured surface. Knead the dough about 12 - 15 strokes, working in a minimal amount of extra flour.
  • 6. Roll dough out 1/2" thick. Cut little biscuits with a small 2" cutter, and arrange with sides touching on a baking stone or biscuit pan. Cover with a clean towel and let rise for 30 minutes.
  • 7. Meanwhile, preheat oven to 375 degrees. When biscuits have risen for 30 minutes, bake them about 14 - 17 minutes, until browned on top. May brush with melted butter or cream when done for extremely soft tops.

WHOLE WHEAT BUTTERMILK BISCUITS



Whole Wheat Buttermilk Biscuits image

The whole wheat gives these biscuits a nutty flavor. Patting and folding the dough makes the biscuits flaky too.

Provided by Ceezie

Categories     Breads

Time 1h12m

Yield 12 biscuits

Number Of Ingredients 7

2 cups whole wheat flour, divided
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
3/4 cup buttermilk
2 tablespoons buttermilk (plus more if needed)

Steps:

  • Preheat oven to 450°F Combine 1 3/4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together. Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes. Work quickly to keep butter firm.
  • Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
  • Scrape dough onto a flat surface sprinkled with remaining 1/4 cup flour. Roll dough to coat with flour, then pat out into a rough rectangle about 1/2-inch-thick and fold it in thirds. Repeat the patting and folding. Pat dough into a thickness of 1 inch. Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping. Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
  • Bake 10 to 12 minutes, until biscuits are golden brown. Makes 12 biscuits.
  • Note: These are really good with honey butter. To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.

Nutrition Facts : Calories 126.4, Fat 6.4, SaturatedFat 3.8, Cholesterol 16, Sodium 253.4, Carbohydrate 15.4, Fiber 2.1, Sugar 0.9, Protein 3.3

NEVER-FAIL YEAST BISCUITS



Never-Fail Yeast Biscuits image

A high-rising yeast biscuit that still tastes like a baking powder one. If I want biscuits for breakfast, I make up the batter the night before and let it rest in the bowl, covered, on the counter overnight. In the morning, I just flop it out on a floured surface, fold it a few times, pat it out, cut and bake.

Provided by Lise in Indiana

Categories     Breads

Time 30m

Yield 18 biscuits

Number Of Ingredients 9

2 1/4 teaspoons instant yeast
1/4 cup water
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
1 cup buttermilk (or milk with 1 Tbs. vinegar added)

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.

Nutrition Facts : Calories 125.9, Fat 6, SaturatedFat 1.5, Cholesterol 0.5, Sodium 199.3, Carbohydrate 15.6, Fiber 0.6, Sugar 2.1, Protein 2.4

YEAST BISCUITS



Yeast Biscuits image

Wonderful from-scratch yeast biscuits-golden and crusty outside and tender inside-were a staple Mom prepared regularly when I was growing up. They are perfect for sopping up gravy from bowls of beef stew and are also great for sandwiches.

Provided by Taste of Home

Time 40m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

3-1/4 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup sugar
1/2 cup butter, softened
1 can (5 ounces) evaporated milk
2 eggs, lightly beaten
1-1/2 teaspoons salt
2 cups whole wheat flour
2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in water. Add the sugar, butter, milk, eggs, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; divide into thirds. Let rest for 5 minutes. On a floured surface, roll out each portion to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Serve warm.

Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 159mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

FLUFFY YEAST BISCUITS



Fluffy Yeast Biscuits image

These have to be the easiest biscuits ever! Only one rising, then bake. Prep time does not include rising time. Yield is approximate.

Provided by Marie

Categories     Yeast Breads

Time 30m

Yield 24 biscuits

Number Of Ingredients 7

3 cups sifted flour
3 tablespoons sugar
1/2 teaspoon salt
1 package dry yeast
1 1/2 cups warm water
3 tablespoons melted shortening
melted butter, for dipping

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.

Nutrition Facts : Calories 78.1, Fat 1.8, SaturatedFat 0.4, Sodium 49.4, Carbohydrate 13.6, Fiber 0.5, Sugar 1.6, Protein 1.7

FLUFFY WHOLE WHEAT BISCUITS



Fluffy Whole Wheat Biscuits image

These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.

Provided by redwine

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 12

Number Of Ingredients 7

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon white sugar
¾ teaspoon salt
¼ cup butter
1 cup buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
  • Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
  • Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 17.7 g, Cholesterol 11 mg, Fat 4.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 2.6 g, Sodium 357.3 mg, Sugar 2.1 g

FLAKY ANGEL BISCUITS



Flaky Angel Biscuits image

These yeast biscuits do not have to rise. I got this recipe from my wonderful mother-in-law many years ago. I wish she was still here to enjoy them with me.

Provided by Darlene Summers

Categories     Yeast Breads

Time 25m

Yield 24 biscuits, 24 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) package yeast
2 tablespoons lukewarm water
5 cups self-rising flour
1 teaspoon baking soda
3 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
1 cup shortening
2 cups buttermilk

Steps:

  • Dissolve yeast in lukewarm water.
  • Into a large bowl, sift flour with other dry ingredients.
  • Cut in shortening.
  • Add Buttermilk.
  • Then add yeast mixture.
  • Stir until all flour is dampened.
  • Knead on floured board a minute or two.
  • Roll out to desired thickness and cut with biscuit cutter.
  • Bake at 400° for about 12 to 15 minutes or till lightly browned.
  • This dough may be placed in the refrigerator after mixing and used as needed for a couple of weeks.
  • Biscuits do not have to rise before baking.

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