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Graham Biscuits with Yeast

  • 1 pint water or milk
  • 1 large Tbsp butter
  • 2 Tbsps sugar
  • 1/2 cup yeast
  • Pinch of salt
  • Wheat flour/Graham flour
Take enough wheat flour to use up the water or milk, making it the consistency of batter cakes. Add the rest of the ingredients and as much Graham flour as can be stirred in with a spoon. Set aside until morning. When you awake the next day, grease a pan. Flour your hands, take a lump of dough the size of an egg and roll, roll, roll it lightly between the palms of your hands. Let them rise for 20 minutes (be patient, you rascal). Bake in a tolerably hot oven at 375 degrees F.
Submitted by Tess M Jun 12, 2009

11 min 20 min 31 min


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