Food recipes
Low Fat Yeast Biscuits
Low Fat Yeast Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda sugars, granulated salt, table leav...
Low Fat Yeast Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
Directions:
Dissolve yeast in warm water and set aside.
Blend dry ingredients in medium size mixing bowl.
Stir in milk and yeast stir just enough to make soft dough.
Some flour can be added to prevent having a sticky dough but you do want a soft dough or the biscuits will be too heavy.
Let rise for about 1 hours or until double in size.
Punch down and knead only enough to make it possible to pat into a 1/2" thick rectangle.
Use a pizza cutter to slice down the middle lengthwise and then crosswise to make 10-12 squares (or shape the old fashioned way and cut with a biscuit cutter).
Place biscuits on a cookie sheet sprayed with vegetable oil spray.
Bake at 425 degrees for 12-15 minutes (adjust for altitude) or until golden brown.
NOTE: In a hurry?
leave out the yeast.
It still works but with a different texture.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
Directions:
Dissolve yeast in warm water and set aside.
Blend dry ingredients in medium size mixing bowl.
Stir in milk and yeast stir just enough to make soft dough.
Some flour can be added to prevent having a sticky dough but you do want a soft dough or the biscuits will be too heavy.
Let rise for about 1 hours or until double in size.
Punch down and knead only enough to make it possible to pat into a 1/2" thick rectangle.
Use a pizza cutter to slice down the middle lengthwise and then crosswise to make 10-12 squares (or shape the old fashioned way and cut with a biscuit cutter).
Place biscuits on a cookie sheet sprayed with vegetable oil spray.
Bake at 425 degrees for 12-15 minutes (adjust for altitude) or until golden brown.
NOTE: In a hurry?
leave out the yeast.
It still works but with a different texture.