Total TimePrep: 30 min. + rising Bake: 10 min.
Makesabout 2-1/2 dozen
- 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
- 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 Facts1 each: 110 calories, 4g fat (2g saturated fat), 24mg cholesterol, 159mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 3g protein.
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Mar 14, 2010
No comment left
Dec 17, 2009
These are so good. So light and airy, and that’s using whole wheat flour instead! I do substitute ½ cup of milk for the evaporated milk, and really don’t notice much difference (except in the pocketbook!).If you have a stand mixer to do the kneading, these really aren’t any more work than baking powder biscuits, just have to allow a little more time. I made these tonight again for the first time in a while, and I’ve recommitted myself to making these whenever I want biscuits unless it’s a last-minute decision.
Nov 22, 2008
No comment left
Jan 19, 2008
This is a great recipe.