With this biscuit dough in the refrigerator, it’s so quick easy to make biscuits there will never be a need to serve the canned refrigerator ones, which, of course are never as good as homemade. The batch makes about 4 dozen altogether, so for most, that means fresh, homemade biscuits for many meals. The initial hands-on time for the dough is about 15 minutes. Hands-on time rolling and cutting the biscuits is about 10 minutes; baking about 15 minutes.
48 2” biscuits
1 tablespoon dry yeast
1/2 cup warm water
5 cups flour
1 teaspoon baking soda
3 tablespoons baking powder
1 teaspoon salt
3 tablespoons sugar
3/4 cup shortening
2 cups buttermilk
- Dissolve the yeast in warm water; set aside.
- Measure the flour, baking soda, baking powder, salt, and sugar into a large mixing bowl.
- Mix the ingredients well.
- Cut in the shortening until it is the size of cornmeal.
- Mix the dough just until moistened; do not overmix.
- Transfer the dough (the part not being used right now) to a zip-type bag and store in the refrigerator
- To bake: Preheat oven to 400°.
- Break off a piece of dough about the size of a walnut for each biscuit needed.
- Roll or pat about 1” thick and cut with a biscuit cutter.
- Place on a parchment-lined baking sheet (or spray with non-stick spray).
- Bake 12-15 minutes or until golden brown.
- Remove from the oven and serve immediately with real butter.
Add the yeast mixture and buttermilk.
Amount Per Serving
Calories 86 Calories from Fat 34
Percent Total Calories From: Fat 39% Protein 8% Carb. 53%
Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 142 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g
Vitamin A 0% Vitamin C 0% Calcium 0% Iron 1%