Quaker Bonnet Biscuits

These hat-shaped biscuits will remind you of tender yeast rolls. Serve them with hot soup or a crisp, cool salad.

Quaker Bonnet Biscuits Enlarge Image
1 users rated this recipe an average rating of 5.0
Makes:
24 servings
Yields:
24 biscuits
Prep:
20 mins
Rise:
1 hr 30 mins
Bake:
13 mins 400°F
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Quaker Bonnet Biscuits

Ingredients
1 1/3
cups warm milk (105 degree F to 115 degree F)
1
package active dry yeast
1/3
cup butter, shortening, or lard
2
eggs, beaten
1
tablespoon butter, melted
1
teaspoon milk

Directions

  1. In a bowl combine warm milk and yeast; let stand about 5 minutes for yeast to soften.
  2. In a large bowl combine flour and 1 teaspoon salt. Using a pastry blender, cut in the 1/3 cup butter, shortening, or lard until pieces are the size of small peas. Make a well in center; add yeast mixture and eggs. Stir until all the dough is moistened. Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place until double in size (1 to 1-1/4 hours).
  3. Lightly grease baking sheets; set aside. Turn dough out onto a well-floured surface. Knead 10 to 12 times. Roll dough to 1/4-inch thickness. Cut dough with floured round cutters, making twenty-four 2-1/2-inch rounds and twenty-four 2-inch rounds. Place the larger rounds on prepared baking sheets. Brush tops with melted butter. Top each with a smaller round, stacking slightly off-center. Cover and let rise in a warm place 30 minutes.
  4. Preheat oven to 400 degree F. Brush tops of biscuits with a mixture of egg yolk and 1 teaspoon milk. Bake for 13 to 15 minutes or until tops are golden. Serve warm. Makes 24 biscuits.

Nutrition Facts

(Quaker Bonnet Biscuits)
    Per serving:
  • 115 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 36 mg chol.,
  • 142 mg sodium,
  • 16 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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