yeasted baking powder biscuits!!

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recipe: yeasted baking powder biscuits

(click on image for larger view and more photos)
baking powder biscuits Not long ago, T was watching Paula Deen on Food TV – he gets perverse pleasure waiting for her say “awl-leave ole“….

She was making Southern style biscuits. Apparently, they looked fabulous and he announced that he was going to try making them and could I prepare the yeast.

Yeast? In baking powder biscuits?? How weird is that?

But who am I to argue? I adore biscuits and as skeptical as I was that the yeast would make a whit of difference, I didn’t think it could harm them!

So down to the kitchen we went and T watched as I checked the water temperature by pouring it over my wrist and then dumped it into the 2½ tsp(!) yeast that Ms. Deen calls for in her recipe. I was still very skeptical, but decided that 2½ tsp yeast wasn’t that much to basically throw away.

Because Paula Deen’s recipe for Biscuits is quite similar to our recipe for buttermilk baking powder biscuits, instead of following the Deen recipe, all T did was add yeast and a bit of sugar to our recipe and used shortening and only all-purpose flour rather than the mix of whole wheat and all-purpose and olive oil and butter or shortening that we usually use. (…as tempting as it was to add olive oil just so he could drawl out “awl-leave ole” :lalala:) And so, with the yeast safely bubbling in its little bowl, I left him happily measuring, stirring and gently clattering.

Not long afterward, the aroma of just baked biscuits summoned me to the kitchen.

Well colour me amazed! The biscuits were unbelievably light and fluffy. They were pretty delicious too. They reminded me a little of Parker House rolls. (I used to love Parker House rolls but haven’t had them in years.)

But we thought the yeast flavour was a little too prominent. And I thought there should be just a little whole wheat flour in them. Even so, the biscuits were terrific with fried chicken, collard greens and onion gravy….

A couple of nights later, T made the biscuits again, to go with goulash. This time he used quite a bit less yeast and added some whole wheat flour. Fabulous!!

I still can’t believe that the yeast doesn’t get killed immediately. However, I’m convinced. I want yeasted baking powder biscuits every time now.

Here is T’s final (so far) recipe:

Yeasted Baking Powder Biscuits

  • 1 tsp sugar
  • ½ tsp active dry yeast
  • ¼ c lukewarm water
  • 1¾ c unbleached all-purpose flour
  • ¼ c whole wheat flour
  • 3 tsp baking powder
  • 1 tsp salt
  • ¼ c butter (or mix of butter and olive oil)
  • 2 Tbsp plain yoghurt
  • ¾ c milk
  1. In a small bowl, stir the yeast and sugar in the lukewarm water (do the baby’s bottle test on your wrist) til it is creamy. Set aside in a warmish place on the counter. (Yeast will die if the temperature exceeds 120F.)
  2. Whisk dry ingredients in a medium sized bowl.
  3. Mix in the butter until it is pea sized. If your hands are cool and dry, use your hands. If your hands are warm, use a knife or pastry cutter.
  4. Add wet ingredients. Stir with a wooden spoon just until it all holds together.
  5. Turn the dough out onto a lightly floured board. Knead about 20 times. Pat it out to around ½" and cut into triangles or rounds. Place on a parchment papered cookie sheet.
  6. Let sit on the cookie sheet 6 or 7 minutes.
  7. Bake on the middle or one higher shelf of the oven at 400F for about 10 minutes or until golden.

Serve hot. They are great with goulash or fried chicken and onion gravy or butter. They are also wonderful for breakfast with butter and maple syrup, honey or apricot jam.

baking powder biscuits
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  • bing

    They look both like baking powder biscuits and ordinary rolls. Interesting that there is no rising stage (well, 7 minutes…). Is the yeast only for flavour?

    Paula Deen – eek! (I’ve only watched her show once. “Ah lahk mah cupcaikes with jest a liddle EXTra frowsting so Ah dip ‘m twahce.”)

  • MrsBrown

    I have to say that I make stellar biscuits but I think I need to try this way. Perhaps tomorrow or the next day. I’ll let you know.

    I’ve watched Paula Deen a few times in fascination. I love listening to her accent? and the way she ends almost every sentence in a question mark? I’m a little disturbed by the way she gives bits of food to the dog. I’m also a little disturbed by the portion sizes–they’re enormous!

  • ejm

    The lack of rising time was why I was so skeptical. (I still can’t help being a little skeptical, even though I’ve seen that the yeast clearly makes a difference.) I guess it stays alive until the internal temperature of the biscuits reaches 120F and perhaps the very warm environment of the oven pushes the rise. I must say that it is perplexing.

    Paula Deen does love her sweets, doesn’t she? (Very good imitation of her, bing!) But I haven’t seen her that often… does she really :boo: give food to the dog :boo:, MrsBrown? :-x

    As for the portion sizes, um… well… maybe she is like us and she serves things on very small plates so that it looks like the portion sizes are large. ;-)

    I’ll be most interested to hear about your impressions of yeasted baking powder biscuits.

    By the way, I should have added that with the whole wheat flour, they were not quite so much like Parker House rolls. (Are Parker House rolls ever made with whole wheat flour?)

  • MrsBrown

    The biscuits were brilliant! I’ve never used olive oil before in biscuits but since I didn’t have very much butter (how did that happen? We ALWAYS have butter!), I used oil. It didn’t seem to make a difference to the taste–maybe I’ll use oil all the time. It’s certainly easier. The BrownBoy and I had them for breakfast with ginger plum jam. mmmmm We saved some for having with soup for dinner.

    I saw this on a show once: “Des thet smale good, Gertie? Wood ye lahk a liddle taiste?” and then she gave some to the dog!!! and the dog licked her fingers! and then she went back to do something in the kitchen! without washing her hands! screech!!! In my kitchen, the dog lies on the floor outside the kitchen door and darts in if she sees something fall on the floor (unless it’s spinach or lettuce). Sometimes I’ll say to her, “Does that smell good, Nicky? I bet you’d like some, eh?” but I don’t give her any, partly because she’s a touch overweight but mostly because she’s a dog! and dogs don’t eat people food!!!

    And her protion sizes are not just that they look large because of small plating, they really are large. My mom and I were watching once as she put a sandwich made with what looked like half a loaf of French bread on a plate (we thought it was enough for at least 2 people) and I said to Mom, “is that for one person or two?” because the amount of salad seemed to be for one. And then Paula Deen picked up the half loaf of French bread and bit into it!

  • ejm

    They’re pretty amazing, aren’t they? A word of caution about the awl-leave ole: if you use just olive oil, reduce the amount a little – otherwise the dough is really sloppy. It can quickly turn into spoonbread dough that is virtually impossible to knead.

    (I’m feeling rather queasy about Gertie gitten a liddle taiste episode. :-))

  • tph

    Why I thaink thait liddle bit a’ doggie salaiva gaos a long waiy tuh maikin’ that dainner taiste jest a liddle bit more scrumptchus.

    Edit: Eeeeewwwwwwwwwww -ejm