-
1
Lightly grease a rimmed baking sheet.
-
2
Dissolve the yeast in the warm water in a small bowl; set aside to proof for 5-10 minutes, until foamy.
-
3
Sift the flour, baking powder, sugar, and salt together into the bowl of a stand mixer or a large bowl.
-
4
Add the yeast mixture, oil, and milk and mix well.
-
5
Knead in a stand mixer fitted with the dough hook or by hand for 5-7 minutes.
-
6
Roll out the dough on a lightly floured surface to a thickness of 1/4 inch.
-
7
Cut out 30 rounds with a 2-inch biscuit cutter.
-
8
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.
-
9
Arrange on the prepared baking sheet and let rise in a warm place away from drafts for 1 hour, until they double in volume.
-
10
Preheat the oven to 425u00b0; bake the biscuits for about 15 minutes, until nicely browned.
-
11
Serve immediately.
