Velvet Biscuits

Oxmoor House
about 4 dozen


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1 package dry yeast
1/3 cup warm water (105° to 115°)
1 cup warm milk (105° to 115°)
5 to 6 cups all-purpose flour, divided
3 eggs, beaten
2 tablespoons butter or margarine, melted
1/4 cup sugar
1 1/4 teaspoons salt


Dissolve yeast in warm water; let stand 5 minutes or until bubbly. Combine warm milk and yeast mixture in a large bowl. Add 2 cups flour; stir until smooth. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Add eggs, butter, sugar, salt, and enough remaining flour to make a soft dough, stirring until well blended.

Place dough in a greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour.

Turn dough out onto a floured surface, and knead 3 to 4 minutes or until smooth. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on greased baking sheets. Cover and repeat rising procedure for 1 hour or until doubled in bulk. Bake at 425° for 10 minutes or until biscuits are lightly browned.

Created date

February 2010