Buttermilk Breakfast Biscuits
INGREDIENTS:
3 Fresh yeast cakes 6 Eggs, room temperature
1/2 c Warm water (105 - 115 F) 1 c Sugar
1 c Milk 8 To 9 cups sifted all-purpose
1/2 c (1 stick) butter, cut into -flour
-pieces 2 tb (1/4 stick) butter, melted
2 ts Salt
3 Fresh yeast cakes 6 Eggs, room temperature
1/2 c Warm water (105 - 115 F) 1 c Sugar
1 c Milk 8 To 9 cups sifted all-purpose
1/2 c (1 stick) butter, cut into -flour
-pieces 2 tb (1/4 stick) butter, melted
2 ts Salt
Makes 2 loaves
Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until foamy, about 5 minutes.
Scald milk. Add butter and salt and stir until butter melts. Cool to lukewarm.
Using electric mixer, beat eggs until frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time; dough should be soft and pull away from sides of bowl. Turn dough out onto well-floured surface, sprinkle with 1 cup flour and knead until smooth and elastic, adding up to 1 cup more flour as necessary to prevent stickiness, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 2 hours.
Punch dough down. Let rest 10 minutes. Grease two 9-inch round cake pans. Divide dough in half. Press each half into pan. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour.
Preheat oven to 350 F. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 30 minutes. Brush tops immediately with melted butter. Serve warm.
Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until foamy, about 5 minutes.
Scald milk. Add butter and salt and stir until butter melts. Cool to lukewarm.
Using electric mixer, beat eggs until frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time; dough should be soft and pull away from sides of bowl. Turn dough out onto well-floured surface, sprinkle with 1 cup flour and knead until smooth and elastic, adding up to 1 cup more flour as necessary to prevent stickiness, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 2 hours.
Punch dough down. Let rest 10 minutes. Grease two 9-inch round cake pans. Divide dough in half. Press each half into pan. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour.
Preheat oven to 350 F. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 30 minutes. Brush tops immediately with melted butter. Serve warm.