Yeast Biscuits

I just made these today.........AND, I used my bread machine. They came out perfect.......golden, fluffy and delicious. I used half the amount of salt called for and didn't have shortening so I used unsalted butter slightly softened...... I set the machine on the dough setting and took out at the 50 minute mark right before the second rise........rolled the dough, cut them out, let rise for 30 minutes, brushed the tops with melted butter, baked for the 12 minutes and brushed the tops with melted butter again when they came out of the oven ........DELISH!!!!!!!!!!! Had to have one immediately with unsalted butter and marmalade!!! Yummy :)

I love the texture of these biscuits. So light and fluffy! Tastewise it's a tiny bit too salty for me, so I may reduce the amount of salt next time. Btw, another key to get it to rise big is to knead it VERY lightly and not overdo it. I got the tip from Alton Brown's biscuit episode. It works wonderfully!

SO EASY TO VEGANIZE!!!!!!!!!!!!! I used 1 cup soy milk and 1 tablespoon vinegar in lieu of the buttermilk and they were SO FLUFFY AND tasty!! Sometimes texture comes at the cost of taste, but these have BOTH the desired texture and taste. I was also making sweet potato fries so I allowed the dough to rise for about 2 hours the first time and then probably an hour after being cut. I always heat my oven to 40 degrees above the cooking temperature and then turn it to the baking temperature when I insert the baked goods because an oven will lose 30-40 degrees when we open the oven. So I do not know how any of these impacted the biscuits but these knocked the socks off my family and will now be the cholesterol free family favorite!! Thanks for sharing!

Great recipe. My biscuits usually be hard, tasteless & dry. These were soft, tasty& beautifully tanned in color. Thanks. I may get married again.

Excellent biscuits! I have used them for biscuits and gravy, ham biscuits and just with jelly on them and they were great each time. I've tried the buttermilk and soured milk and we like them better with buttermilk. When I am making them for breakfast, I mix the dough the night before and let it sit, covered, on the counter all night. Then I can just turn it out, knead, cut and bake in the morning. Will use again and again!