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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 12 |
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In 'Mrs. Rowe's Restaurant Cookbook' Ingredients:
1 (1/4 ounce) envelope active dry yeast |
1/4 cup warm water (about 105‚ ) |
2 1/2 cups all-purpose flour |
2 teaspoons baking powder |
2 tablespoons sugar |
1/2 teaspoon salt |
2 tablespoons vegetable oil |
3/4 cup warm milk (about 105‚ ) |
1/2 cup unsalted butter, melted |
Directions:
1. Lightly grease a rimmed baking sheet.
2. Dissolve the yeast in the warm water in a small bowl; set aside to proof for 5-10 minutes, until foamy.
3. Sift the flour, baking powder, sugar, and salt together into the bowl of a stand mixer or a large bowl.
4. Add the yeast mixture, oil, and milk and mix well.
5. Knead in a stand mixer fitted with the dough hook or by hand for 5-7 minutes.
6. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch.
7. Cut out 30 rounds with a 2-inch biscuit cutter.
8. Dip the bottom of 15 of the rounds into the melted butter and stack them on the remaining 15 rounds, to make a total of 15 biscuits.
9. Arrange on the prepared baking sheet and let rise in a warm place away from drafts for 1 hour, until they double in volume.
10. Preheat the oven to 425°; bake the biscuits for about 15 minutes, until nicely browned.
11. Serve immediately.
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