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Velvet Biscuits

Yield about 4 dozen


  • 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

How to Make It

  1. 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.

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

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

  4. 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.

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