Never Fail Yeast Biscuits Recipes

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NEVER FAIL BISCUITS



Never Fail Biscuits image

These biscuits are a never fail recipe, they're easy to make and everyone enjoys them.

Provided by dakota kelly

Categories     Bread     Quick Bread Recipes     Biscuits

Time 20m

Yield 4

Number Of Ingredients 7

2 cups all-purpose flour
½ teaspoon salt
4 teaspoons baking powder
½ teaspoon cream of tartar
2 teaspoons white sugar
½ cup butter, chilled and diced
¾ cup milk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
  • Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
  • Bake in preheated oven for 10 minutes, or until golden.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 53.1 g, Cholesterol 64.7 mg, Fat 24.5 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 15.2 g, Sodium 834 mg, Sugar 4.4 g

MONICA'S NEVER FAIL ROLLS



Monica's Never Fail Rolls image

These light and delicious rolls are easy to make, economical, and require no kneading.

Provided by DEBEAR

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 6h

Yield 36

Number Of Ingredients 11

2 cups milk, divided
10 tablespoons shortening
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
10 tablespoons white sugar
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons salt
1 ½ cups all-purpose flour
½ cup margarine, melted

Steps:

  • Place 1 cup milk with shortening in a saucepan. Stir constantly over medium heat until shortening melts. Do not allow to boil. Remove from heat and let cool slightly. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Pour milk and margarine into a large bowl. Add remaining cup of milk and dissolved yeast. In a separate bowl, sift together sugar, 4 cups flour, baking powder, baking soda and salt. Gradually flour mixture to milk mixture, using a wire whisk or electric mixer. Place uncovered bowl on stove. Allow dough to rise 2 to 2 1/2 hours until doubled in bulk.
  • Stir remaining 1 1/2 cups flour into dough and mix well. Turn dough out onto a lightly floured surface and divide in half. Roll out until 1/8 inch thick. Brush with melted margarine and cut with biscuit cutter . Fold each roll in half and dip in melted margarine, place on greased cookie sheets. For immediate use continue to let rolls rise 2 hours or until doubled in bulk. Refrigerate or freeze rolls if you do not plan to use at once.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake in a preheated oven for 15 to 20 minutes until golden brown. When using frozen rolls, remove from freezer at least 4 hours before serving. When using refrigerated rolls, allow 3 hours for rolls to rise.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 18.8 g, Cholesterol 1.1 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 177.1 mg, Sugar 4.2 g

NEVER-FAIL YEAST BISCUITS



Never-Fail Yeast Biscuits image

A high-rising yeast biscuit that still tastes like a baking powder one. If I want biscuits for breakfast, I make up the batter the night before and let it rest in the bowl, covered, on the counter overnight. In the morning, I just flop it out on a floured surface, fold it a few times, pat it out, cut and bake.

Provided by Lise in Indiana

Categories     Breads

Time 30m

Yield 18 biscuits

Number Of Ingredients 9

2 1/4 teaspoons instant yeast
1/4 cup water
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
1 cup buttermilk (or milk with 1 Tbs. vinegar added)

Steps:

  • Dissolve yeast in water, set aside.
  • Mix dry ingredients in order given, then cut in shortening until it's the size of small beans.
  • Stir in the buttermilk and yeast mixture. Dough will be very sticky.
  • Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.)
  • Scrape out onto well floured board. Flip the dough over and knead or fold lightly (4-6 times).
  • Roll out about 1/2" thickness and cut with sharp biscuit cutter. (Cutting with a dull cutter or water glass "seals" the dough and won't let the biscuit rise as they should.)
  • Place on lightly greased baking sheet and let raise slightly (10-30 minutes).
  • Bake at 400º F until light brown, 10-12 minutes.

Nutrition Facts : Calories 125.9, Fat 6, SaturatedFat 1.5, Cholesterol 0.5, Sodium 199.3, Carbohydrate 15.6, Fiber 0.6, Sugar 2.1, Protein 2.4

NEVER-FAIL YEAST ROLLS



Never-Fail Yeast Rolls image

This simple recipe produces sweet, tender rolls and requires no kneading. It's the perfect way for a child to make an impressive contribution to a meal. It's also nice for an adult who wants homemade rolls without the usual fuss.-Karen Gentry, Eubank, New York

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
3-1/4 cups all-purpose flour
1 package (9 ounces) yellow or white cake mix
1/2 teaspoon salt
Melted butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Beat in the flour, dry cake mix and salt (do not knead). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up, beginning at the wide end; place point side down on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 25 minutes. , Bake at 350° for 12-15 minutes or until golden brown.

Nutrition Facts :

NEVER FAIL BISCUITS



Never Fail Biscuits image

Make and share this Never Fail Biscuits recipe from Food.com.

Provided by A.B.4396

Categories     Breads

Time 25m

Yield 15 small bisquits, 15 serving(s)

Number Of Ingredients 7

2 cups flour
1/2 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
2/3 cup milk
1/2 cup butter
1 egg

Steps:

  • mix dry ingredients.
  • cut in butter.
  • beat egg and milk slightly in separate bowl.
  • milk together.
  • kneed on floured surface.
  • roll till desired thickness.
  • cut out with a glass or cookie cutter.
  • bake 350 for till golden brown.

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Top Asked Questions

How do you make biscuits with yeast?
DIRECTIONS 1 Dissolve yeast in warm water and let set for 5 minutes. 2 Mix together dry ingredients and add yeast mixture. 3 Add shortening and mix. 4 Roll out 1/4" thick and cut into biscuits. 5 Dip in melted butter and place on baking sheet. 6 Let rise for 1 1/2 hours. 7 Bake at 400 degrees for about 15 minutes. More ...
How do you make biscuits from scratch?
DIRECTIONS. 1 Dissolve yeast in warm water and let set for 5 minutes. 2 Mix together dry ingredients and add yeast mixture. 3 Add shortening and mix. 4 Roll out 1/4" thick and cut into biscuits. 5 Dip in melted butter and place on baking sheet. 6 Let rise for 1 1/2 hours. 7 Bake at 400 degrees for about 15 minutes.
How do you make biscuits with shortening?
Yield is approximate." Dissolve yeast in warm water and let set for 5 minutes. Mix together dry ingredients and add yeast mixture. Add shortening and mix. Roll out 1/4" thick and cut into biscuits. Dip in melted butter and place on baking sheet. Let rise for 1 1/2 hours. Bake at 400 degrees for about 15 minutes.
How much flour do you need to make biscuits?
Ingredients 1 10 ounces (about 2 cups) self-rising flour 2 2 tablespoons sugar (if making sweet shortcake-style biscuits) 3 10 ounces (about 1 1/4 cups) heavy cream, plus more for brushing

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