MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quaker Bonnet Biscuits
Categories: Breads, Dairy
Yield: 24 Servings

1 1/3 c Warm milk (105ºF-115ºF)
1 pk Active dry yeast
4 c All-purpose flour
1/3 c Butter, shortening, or lard
2 lg Eggs; beaten
1 tb Butter, melted
1 Egg yolk
1 ts Milk

In a bowl combine warm milk and yeast; let stand about 5
minutes for yeast to soften.

In a large bowl combine flour and 1 teaspoon salt. Using a
pastry blender, cut in the 1/3 cup butter, shortening, or
lard until pieces are the size of small peas. Make a well
in center; add yeast mixture and eggs. Stir until all the
dough is moistened. Transfer the dough to a lightly
greased bowl. Cover and let rise in a warm place until
double in size (1 to 1-1/4 hours).

Lightly grease baking sheets; set aside. Turn dough out
onto a well-floured surface. Knead 10 to 12 times. Roll
dough to 1/4" thickness. Cut dough with floured round
cutters, making twenty-four 2-1/2" rounds and twenty-four
2-inch rounds. Place the larger rounds on prepared baking
sheets. Brush tops with melted butter. Top each with a
smaller round, stacking slightly off-center. Cover and let
rise in a warm place 30 minutes.

Set oven @ 400ºF/205ºC.

Brush tops of biscuits with a mixture of egg yolk and 1
teaspoon milk. Bake for 13 to 15 minutes or until tops are
golden. Serve warm.

Makes 24 biscuits.

Better Homes & Gardens | May 2016

MM Format by Dave Drum - 28 May 2016

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