White MountainBiscuits

White MountainBiscuits

| October 11th, 2019

1 c. White Mountain Foods Bulgarian Yogurt
1 Tbsp butter
¼ c. water
2 tsp honey
1 pkg. active dry yeast
1 c. unbleached white flour
1 c. whole wheat flour.
1 tsp salt
¼ tsp baking soda
1 egg or egg substitute

Mix flour together. In saucepan, heat together yogurt, butter, water, honey and salt until butter is melted. Cool to lukewarm (not cooler than 100º, or yeast won’t activate, but not warmer than 115º or yeast will die). In large bowl, combine yeast, baking soda and ½ cup of the mixed flour. Add liquid ingredients. Beat at low speed of electric mixer for 30 seconds. Beat 3 minutes at high speed. Stir in the rest of the mixed flour. Dough will be moist and sticky. Place on floured board and knead lightly. Add flour in small amounts as needed. Be careful not to add too much or biscuits will be too dense. Place in greased bowl, turning once. Cover and let rise until double, about 1½ hours. Divide into 12 even pieces, form into round balls and place on well greased baking sheet. Cover, let rise about 40 minutes. Preheat oven to 400º. Bake 10 to 12 minutes until nicely browned, checking frequently. Biscuits freeze well.

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