Jewish Yeast Biscuits
From minitindel 14 years ago
- 15 minutes to make
- Serves 20
Like the many breads in the classic way of Jewish breads the yeast for these biscuits is not proofed but added directly to the dry ingredients...the overall procedure is totally unorthodox in traditional biscuit making but the result is beautifully leavened biscuits nicely browned on outside and light and fluffy on iside . Read more ....so give it a try and remember that the dough for this unlike other biscuits should not be very sticky.............. courtesy of biscuit bliss.............. See less
Ingredients
- 2- to 2 1/2 cups of all- purpose flour shopping list
- 1-teaspoon salt shopping list
- 1 1/2 teaspoons sugar shopping list
- 1- teaspoon baking powder shopping list
- 1- envelope of active dry yeast shopping list
- 1/2 - cup whole milk shopping list
- 1/2- cup- water shopping list
- 1/2 cup - chilled vegetable shortening shopping list
How to make it
- In a larhe mixing bowl, combine 1 1/2 cups of flour, salt. sugar, baking powder, and yeast and whisk untill well blended.........
- in a small saucepan, combine milk, waterand shortening over medium heat just till the shortening begins to melt...
- gradually add the liquid t mixture to the dry ingredients and beat with a mixer till the dough is soft
- add 1/2 cup more of the flourand beat till the dough thickens
- scrape the sides of the bowl down with a wooden spoon, then add enough additional flour to make a very soft, smooth dough............
- scrape the dough onto a lightly floured work surface and knead till a very smooth round ball forms about 1 minute
- roll out the dough about 1/2 inch thick and cut out rounds with a 2 inch biscuit cutter or glass........
- roll the scraps together and cut more rounds out..........
- arrange the rounds on a baking sheet about 1/2 inch apart, cover with a dish towel, and let rise in a warm area till almost doubled in height about 1 hour ...
- preheat the oven to 400 f
- bake the biscuits in the upper third of the oven till golden brown, 15 to 20 minutes......... serve hot............
- makes 20...........
The Rating
Reviewed by 11 people-
That introduction was a mouthful Tink. But the biscuits sound delicious.
rottman
in Nottingham loved it
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My wife is the baker here but, somehow, I wind up doing breads. This does look a bit kinky with the yeast going in un-proofed but why not. Tomorrow I think. Thanks. RJ
elgourmand
in Apia loved it
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Wow! luv this biscuit tink gotta try high5 thanks for sharing
momo_55grandma
in Mountianview loved it
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