Early Riser'S Biscuits
Golden, flaky biscuits with a hint of sweetness, perfect for breakfast or as a side. Soft inside with a crisp exterior, appealing to both breakfast lovers and families.
Ingredients
Instructions
- Add dry ingredients (yeast, flour, salt, sugar) to a mixing bowl.
- Mix dry ingredients with water and melted Crisco until well combined.
- Knead the mixture into a dough and shape into biscuits.
- Let the biscuits rise for 30 minutes.
- Bake at 425°F (220°C) for 15 minutes until golden brown.
Tips & Substitutions
For extra flavor, consider adding herbs like rosemary or thyme to the dough. If you don't have Crisco, unsalted butter or coconut oil can be used as substitutes. Ensure your water is warm but not hot, as high temperatures can kill the yeast. For a more nutritious option, you can substitute half of the plain flour with whole wheat flour.
Serving Suggestions
These biscuits are perfect for breakfast or brunch and pair beautifully with a dollop of Green Tomato Raspberry Jam. Serve them alongside scrambled eggs, bacon, or a fresh fruit salad for a complete meal. They can also be enjoyed with a hearty soup, like Throw Together Vegetable Soup, for lunch.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to a month. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warm and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Early Riser'S Biscuits contains roughly 149 calories, with 4g protein, 31g carbohydrates, and 0g fat. It is a good source of iron (10% 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 instant yeast instead of active dry yeast?
Yes, you can use instant yeast in place of active dry yeast. Just mix it with the flour and other dry ingredients directly, skipping the proofing step with water. This can speed up the preparation process and still yield fluffy biscuits.
What should I do if my dough is too sticky?
If your dough is too sticky, gradually add more flour, a tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much flour, as it may make the biscuits dense. Dust your hands and work surface with flour to help with shaping.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and have risen nicely. You can also tap the bottom; if it sounds hollow, they are likely cooked through. Keep an eye on them during the last few minutes of baking to prevent over-browning.
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).