Derby Breakfast Yeast Biscuits
Deliciously flaky yeast biscuits with a slight tang from buttermilk, perfect for breakfast or brunch, appealing to those who enjoy warm, homemade baked goods.
Ingredients
Instructions
- Dissolve the yeast in warm buttermilk and set aside.
- Sift soda, salt, sugar, and flour into a bowl.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Add the yeast mixture to the dry ingredients.
- Stir until the ingredients are blended.
- Knead the dough and roll out to 1/2-inch thickness.
- Cut into biscuits using a cutter.
- Dip each biscuit in melted butter.
- Place the biscuits in a greased pan and let rise for 1 hour.
- Bake at 400°F (200°C) for 12 minutes until golden brown.
Tips & Substitutions
For extra flavor, consider adding herbs or cheese to the dough. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure the yeast is fresh for the best rise. Kneading the dough just until smooth is key; overworking can lead to tough biscuits.
Serving Suggestions
Serve these biscuits warm with butter and your favorite jam or jelly for a delightful breakfast. They pair beautifully with savory dishes like scrambled eggs or a side of sausage. For a fun twist, enjoy them alongside Apple Butter Fried Pies for a sweet finish to your meal.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a sealed bag for up to a month. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Derby Breakfast Yeast Biscuits contains roughly 679 calories, with 6g protein, 20g carbohydrates, and 65g fat. It is a good source of calcium (14% of the Daily Value), protein (12% of the Daily Value), and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 1916mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of cake yeast?
Yes, you can substitute active dry yeast for cake yeast. Use about 2 1/4 teaspoons of active dry yeast, and dissolve it in the warm buttermilk before combining with the dry ingredients. This will ensure a proper rise and texture for your biscuits.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough ahead of time. After cutting the biscuits, place them on a baking sheet and refrigerate them. When ready to bake, let them come to room temperature and rise for about 30 minutes before baking at the recommended temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).