Posted by Olga at The Cutting Board Saturday Sep 24th, 2005 12:36 pm

Source: <i>Visions of Sugarplums</i>

1 envelope dry yeast
2 tablespoons lukewarm water
1 teaspoon sugar
3/4 cup milk
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup sugar
2 whole eggs, beaten
3 egg yolks, beaten
2 to 2 1/2 cups all-purpose flour, as needed
1/3 cup unsalted butter
1/2 cup sugar, approximately
1/2 cup washed, dried and ground poppy seeds

Sprinkle yeast into lukewarm water, add 1 teaspoon sugar and set aside in a warm place for 5 to 10 minutes, or until mixture is foamy.

Scald milk, add salt, butter, 1/4 cup sugar and stir until butter melts. Cool to lukewarm. Add to yeast mixture along with beaten whole eggs and yolks. Stir in 1 cup flour. Mix thoroughly, cover loosely and set to rise in a draft-free corner for about 30 minutes, or until dough is light and puffy.

Beat in as much remaining flour as needed to make dough smooth but soft. Knead for 10 minutes, or until smooth and elastic. Place in floured bowl, dust top of dough with flour, cover loosely and set to rise in a draft-free corner until double in bulk - about 1 to 1 1/2 hours.

Punch dough down, knead for 2 or 3 minutes, then cut off pieces slightly smaller than walnuts. Roll into balls, dredge lightly with flour, dusting off excess, and place 1 inch apart on a buttered baking sheet. Let rise for 30 minutes. Bake in preheated 300 degrees F. oven for 1 hour, or until pale golden brown around edges. Place biscuits in a bowl, blanch with boiling water and drain immediately. Heat 1/3 cup butter in a large skillet over low heat, add biscuits and stir gently with a wooden spoon to coat with butter. Sprinkle with sugar and ground poppy seeds and serve while hot.

Makes about 4 dozen biscuits.