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Alabama Biscuits

Source of Recipe


From "Mrs. Rowe's Restaurant Cookbook" by Mollie Cox Bryan



List of Ingredients



• 1 (¼-ounce) envelope active dry yeast
  
• ¼ cup warm water (about 105º F)
  
• 2½ cups all-purpose flour
  
• 2 tsp baking powder
  
• 2 Tbsp sugar
  
• ½ tsp salt
  
• 2 Tbsp vegetable oil
  
• ¾ cup warm milk (about 105º F)
  
• ½ cup unsalted butter, melted
  






Instructions



1. Lightly grease a rimmed baking sheet. Dissolve the yeast in the warm water in a small bowl. Set aside to proof for 5 to 10 minutes, until foamy.
   
   
2. Sift the flour, baking powder, sugar, and salt together in the bowl of a stand mixer or a large bowl. Add the yeast mixture, oil, and milk and mix well. Knead in a stand mixer fitted with the dough hook or by hand for 5 to 7 minutes.
   
   
3. Roll out the dough on a lightly floured surface to a thickness of ¼ inch. Cut out 30 rounds with a 2-inch biscuit cutter. Dip the bottom of 15 of the rounds into the melted butter and stack them on the remaining 15 rounds, to make a total of 15 biscuits.
   
   
4. Arrange biscuits on the prepared baking sheet and let rise in a warm place away from drafts for 1 hour, until they double in volume.
   
   
5. Preheat the oven to 425º F.
   Bake the biscuits for about 15 minutes, until nicely browned. Serve at once.
   
   Makes 15 biscuits.