My great-grandmother Stella’s Yeast Biscuits are incredible. They taste buttery, have a crisp crust, and stay tender inside.
This post is all about how to make the BEST homemade biscuits.
Stella’s yeast biscuit recipe is so delicious, and I promise, it won’t disappoint! The ingredients are simple, and it takes less than an hour to make.
This recipe yields 12 smaller biscuits, but they are dense and loaded with savory, rich flavor, so don’t let their size fool you. You can also make six larger biscuits if you wish. While they taste fantastic on their own, topping them with butter or honey adds another dimension of flavor.
Even though Stella passed away many decades ago, her legacy lives on in her delicious recipes, which generations of our family continue to share. My niece Camryn even shares her middle name, Mae. My mom remembers her as such a loving grandmother, and that LOVE definitely shines through in these quickbread biscuits.
I served these recently with stew, and they were the perfect complement. I hope you enjoy them with the people you love the most.
Stella’s Yeast Biscuits
Ingredients You’ll Need:
- 1 tbsp Dry Yeast
- 1/4 cup Warm Water (The water must be warm to activate the yeast, 105-110 degrees. Avoid hot water, because it will kill the yeast and the biscuits will not rise.)
- 1 tbsp Sugar
- 2 cups Self-Rising Flour (You can easily make your own self-rising flour. Sift together 1 cup all-purpose flour, 1.5 tsp baking powder, and 1/2 tsp salt for 1 cup of self-rising flour. Repeat for the second cup of self-rising flour.)
- 1/4 cup Milk
- 4 tbsp Vegetable Oil
- All-purpose Flour (for flouring the surface where the dough is placed)
Equipment Needed:
- Oven
How To Make Stella’s Yeast Biscuits, Step-by-Step
Step 1: Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
Step 2: Add the dry yeast, warm water, and sugar to a bowl. Whisk until well combined.
Note: If you are making your own self-rising flour, sift together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon salt. This makes 2 cups of self-rising flour that the recipe calls for.
Step 3: Next, add the self-rising flour, milk, and vegetable oil to the yeast mixture. Using a spatula, mix until the flour is fully absorbed.
Step 4: Pat the dough mixture onto a lightly floured surface and cut 12 biscuits. (I divided the mound of dough in half by hand, then into four quarters. I separated each quarter into thirds by hand to get 12 biscuits. I didn’t use a biscuit cutter because it didn’t seem necessary.)
Step 5: Place the biscuits on the baking sheet, cover with a towel, and put it somewhere warm if you can. Allow the biscuits to rise for at least 30 minutes.
Step 6: Bake for 11-15 minutes until golden brown. Remember, every oven works differently. Mine were finished baking at 11 minutes.
Enjoy immediately with butter and/or honey!
Above is a picture of my great-grandmother Stella Mae (Poteete) Patton with her husband, my great-grandfather Ermon Patton. They raised nine beautiful children together, including my grandmother, Erma Jean Patton. May they both rest in paradise.
Stella Mae (Poteete) Patton: December 18, 1903 – May 20, 1961
Ermon Quincy Patton: March 25, 1895 – October 31, 1980
FAQs
What is a common mistake when making Stella’s yeast biscuits?
A common mistake when making these homemade biscuits is overmixing the dough. Mix the dry and wet ingredients just until the flour is fully absorbed.
Why does yeast make homemade biscuits taste better?
Yeast gives a classic homemade biscuit a soft, rich rise, which adds a savory flavor. I think that is why Stella’s biscuits are out-of-this-world delicious.
Stella’s Yeast Biscuits
Equipment
- Measuring Cups and Spoons
- Oven
- Mixing Bowl
- Baking Sheet
- Parchment paper
Ingredients
Ingredients You'll Need:
- 1 tbsp Dry Yeast
- 1/4 cup Warm Water (The water must be warm to activate the yeast, 105-110 degrees. Avoid hot water, because it will kill the yeast and the biscuits will not rise.)
- 1 tbsp Sugar
- 2 cups Self-Rising Flour (You can easily make your own self-rising flour. Sift together 1 cup all-purpose flour, 1.5 tsp baking powder, and 1/2 tsp salt for 1 cup of self-rising flour. Repeat for the second cup of self-rising flour.)
- 1/4 cup Milk
- 4 tbsp Vegetable Oil
- All-purpose Flour (for flouring the surface where the dough is placed)
Instructions
How To Make Stella's Yeast Biscuits, Step-by-Step
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
- Add the dry yeast, warm water, and sugar to a bowl. Whisk until well combined.
- Note: If you are making your own self-rising flour, sift together 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt. This makes 2 cups of self-rising flour that the recipe calls for.
- Next, add the self-rising flour, milk, and vegetable oil to the yeast mixture. Using a spatula, mix until the flour is fully absorbed.
- Pat the dough mixture onto a lightly floured surface and cut 12 biscuits. (I divided the mound of dough in half by hand, then into four quarters. I separated each quarter into thirds by hand to get 12 biscuits. I didn’t use a biscuit cutter because it didn’t seem necessary.)
- Place the biscuits on the baking sheet, cover with a towel, and put it somewhere warm if you can. Allow the biscuits to rise for at least 30 minutes.
- Bake for 11-15 minutes until golden brown. Remember, every oven works differently. Mine finished baking at 11 minutes.
- Enjoy immediately with butter and/or honey!
Nutrition
Final Thoughts On Stella’s Yeast Biscuits
I hope you will try Stella’s Yeast Biscuit recipe! Honestly, they are so delicious and pair perfectly with soup, stew, or any hot dinner where a side of bread is appreciated.
They say cooking is an act of LOVE, and therefore food made with love tastes better. I think that is why Stella’s biscuits taste so extra special.
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