Best 6 Yeast Biscuits Recipes

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**Yeast Biscuits: A Delightful Treat for Any Occasion**

Yeast biscuits, a classic Southern delicacy, are renowned for their irresistible combination of fluffy texture, golden-brown crust, and delectable flavor. These delightful treats, often served warm and slathered with butter or jam, are a staple at breakfast tables, picnics, and potlucks. This collection of yeast biscuit recipes offers a variety of options to suit every taste and preference, from traditional buttermilk biscuits to more creative variations infused with herbs, cheese, and even chocolate. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide step-by-step instructions and helpful tips to ensure light, flaky biscuits that will impress your family and friends.

Here are our top 6 tried and tested recipes!

ANGEL YEAST BISCUITS



Angel Yeast Biscuits image

These versatile yeast biscuits are so light, they almost melt in your mouth. They can be served with a sweet topping like jelly or a savory scoop of sausage gravy.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon sugar
3/4 cup warm buttermilk (110° to 115°)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well., Turn onto a 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-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. 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.

Nutrition Facts :

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.

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.

VEGAN NUTRITIONAL YEAST (NOOCH) CHEEZY BISCUITS



Vegan Nutritional Yeast (Nooch) Cheezy Biscuits image

These came from my Red Star Vegetarian Support Formula cookbook that uses their brand of nutritional yeast. Theirs is good but I use NOW brand, other flake nooch brands will work too. These are a delightful vegan treat to have with soups, vegan gravies, etc. Any kind of non-dairy milk will work-- just under 1 cup, but whole-wheat pastry flour is a must instead of regular whole-wheat flour.

Provided by the80srule

Categories     Breads

Time 35m

Yield 12 biscuits, 12 serving(s)

Number Of Ingredients 9

1 cup plain unsweetened soymilk (or other non-dairy milk, just under 1 cup see directions)
1 tablespoon lemon juice
2 cups whole wheat pastry flour
1/2 cup nutritional yeast flakes
1 tablespoon baking powder
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup canola oil

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.

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

KINGSBYS' NO YEAST BISCUITS



Kingsbys' No Yeast Biscuits image

This is my adaption to "mayo-biscuits". They turned out a tad flat for me on first try, but with some minor adjustments, they were awesome. You couldn't even tell that they hadn't any yeast in them!

Provided by BachFromTheDead

Categories     Breads

Time 17m

Yield 1 biscuit, 12 serving(s)

Number Of Ingredients 6

2 cups self-rising flour
1 cup milk
6 tablespoons mayonnaise
6 tablespoons sugar
1 teaspoon baking powder
1 egg

Steps:

  • Grease a muffin pan and pre-heat the oven at 350.
  • Combine all of the dry ingredients in a medium-large bowl. Add the milk, mayo, and egg. Mix well.
  • Fill the greased muffin tins 1/4-1/2 full and bake for 12-25 minutes at 350 until they are golden-brown on the outside and a toothpick comes out clean.
  • Serve with butter or jam.

Tips:

  • Mise en Place: Before starting, gather and measure all ingredients and preheat the oven. This will ensure a smooth and efficient baking process.
  • Quality Ingredients: Use fresh, high-quality ingredients for the best results. Good-quality butter, flour, and buttermilk will make a noticeable difference in the final product.
  • Properly Cut Butter: Use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. This will help create flaky layers in the biscuits.
  • Do Not Overwork the Dough: Mix the dough just until it comes together. Overworking can result in tough biscuits.
  • Chill the Dough: Chilling the dough before baking helps develop the flavor and texture. This step is essential for achieving light and fluffy biscuits.
  • Roll the Dough Evenly: Roll out the dough to an even thickness to ensure uniform baking.
  • Cut the Biscuits Straight: Use a sharp knife or biscuit cutter to cut straight edges on the biscuits. This will help them rise evenly.
  • Space the Biscuits Properly: Place the biscuits on the baking sheet with enough space between them to allow for expansion.
  • Bake at the Right Temperature: Bake the biscuits at the specified temperature in the recipe. Too high a temperature can burn them, while too low a temperature can result in undercooked biscuits.

Conclusion:

Yeast biscuits are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients and some basic techniques, you can easily make light, fluffy, and flavorful yeast biscuits at home. Whether you prefer classic buttermilk biscuits, cheesy garlic biscuits, or sweet cinnamon biscuits, there's a recipe in this article to suit your taste. So, preheat your oven, gather your ingredients, and get ready to experience the joy of homemade yeast biscuits!

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