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Ingredients
4 packages active dry yeast
About 5 ½ cups sifted all-purpose flour
2 cups whole milk
3 tablespoons sugar
3 tablespoons unsalted butter, plus butter for greasing the bowl
2 ½ teaspoons kosher salt
Nutritional analysis per serving
22 grams carbs; 37 milligrams cholesterol; 232 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 2 grams fiber; 144 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the yeast and 2 cups of flour. In a medium saucepan, combine the milk, sugar, butter and salt and cook over medium heat, stirring constantly, just until the butter melts.
- Step 2
Pour the milk mixture into the bowl with the flour mixture and beat well. Continue to beat vigorously for about 3 minutes, scraping the sides and bottom of the bowl often. Stir in enough of the remaining flour to make a moderately stiff dough.
- Step 3
Place the dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once. Cover; let rise in a warm, draft-free place until doubled in size, about 45 minutes. Punch down, cover and let rest 10 minutes.
- Step 4
Preheat the oven to 350 degrees. Form the dough into balls about 1 ½ inches in diameter. Press each one into a circle about 3 inches in diameter. Place on ungreased baking sheets (you may need to bake in batches) and bake until puffed and lightly browned, about 10 minutes. Cool on a cloth-covered surface until the biscuits can be handled. Serve immediately.
Private Notes