Subj : BH&G 3162
To   : All
From : Dave Drum
Date : Tue Jun 29 2021 06:16:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There's gin in my martini? No wonder I'm pissed.
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.