Easy Yeast Biscuits
Soft, flaky yeast biscuits with a hint of sweetness, perfect for breakfast or alongside hearty meals, appealing to bread lovers and those seeking quick, homemade baked goods.
Ingredients
Instructions
- Dissolve yeast in 1/2 cup warm water in a large bowl.
- Add melted shortening, sugar, buttermilk, flour, baking powder, soda, and salt in the order given, mixing well after each addition.
- Roll the dough on a floured surface to about 1/2 inch thickness.
- Cut into biscuits with a biscuit cutter.
- Place biscuits in a greased pan.
- Bake in a preheated oven at 400°F for 15 to 20 minutes, or until golden brown.
Tips & Substitutions
Ensure your yeast is fresh for the best rise; if it's expired, the biscuits may not puff up. For a lighter texture, sift the flour before measuring. You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Serving Suggestions
These easy yeast biscuits are perfect for breakfast, served warm with butter and jam. They pair beautifully with Sunny'S Christmas Avocado Salad for a delightful brunch spread or alongside soups and stews. You can also serve them with honey or whipped cream for a sweet treat or as a side for The Byrd'S Easy Cinnamon Rolls.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to a month. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Yeast Biscuits contains roughly 637 calories, with 7g protein, 54g carbohydrates, and 45g fat. It is a good source of iron (15% of the Daily Value), protein (14% of the Daily Value), and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 701mg per serving (30% 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 without dissolving it first. Just add it directly to the dry ingredients and proceed with the recipe as directed. This might yield a slightly quicker rise, so keep an eye on the dough.
What should I do if my dough is too sticky?
If your dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Keep in mind that a slightly sticky dough can lead to softer biscuits, so avoid adding too much flour.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape the biscuits, and place them on a baking sheet. Cover and refrigerate for up to 24 hours. When ready to bake, allow them to come to room temperature before baking as directed.
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).