Topknot Biscuits

Oxmoor House
1 1/2 dozen


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1 package dry yeast
1/4 cup warm water (105° to 115°)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
3 tablespoons shortening
3/4 cup milk
Melted butter or margarine


Combine yeast and warm water, stirring to dissolve; let stand 5 minutes or until bubbly. Set aside.

Sift together dry ingredients. Cut in shortening with a pastry blender until mixture resembles coarse meal; add yeast mixture and milk, and mix well. Turn dough out onto a floured surface; knead 4 to 5 times.

Roll dough to 1/4-inch thickness; cut 18 biscuits using a 2- inch biscuit cutter and an additional 18 biscuits using a 1 1/4-inch biscuit cutter. Place larger biscuits 2 inches apart on an ungreased baking sheet; top each with a smaller biscuit. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Bake at 450° for 8 minutes. Brush tops with melted butter before serving.

Created date

February 2010