Quaker Bonnet Biscuits
cups warm milk (105 degree F to 115 degree F)
package active dry yeast
cup butter, shortening, or lard
tablespoon butter, melted
- In a bowl combine warm milk and yeast; let stand about 5 minutes for yeast to soften.
- 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).
- 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.
- 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