No initial rise has happened to me before with this recipe, and I have found that it very often is the yeast. I also use a candy thermometer or a meat thermometer to be precise about the milk temp.

This is my mother’s recipe, I can’t take credit for it. It’s for use with some kind of mixer Kitchenaid or Bosch or similar that will do the kneading for you. I tried to make bread without a mixer, waiting for the yeast to foam and then kneading it myself and failed miserably. With this method, I had success on my first try and now feel like a bread-baking pro. It is utterly delicious and slices beautifully.

I use my cookie press with this recipe, but even without one, these are quick and yummy – slightly dry cookies.

When these come out right, they are airy, tender, and wholesome. When they come out wrong (rising is a tricky business), they are still very enjoyable, especially with preserves. The dough is very sticky and hard to handle, so it requires a stint in the fridge. Makes 12 biscuits, 128 cal each