Recipe by Darlene Summers
These yeast biscuits do not have to rise. I got this recipe from my wonderful mother-in-law many years ago. I wish she was still here to enjoy them with me.
Top Review by Sharlene~W
These biscuits had a wonderful flavor, but didn't rise up as high as I expected. UPDATE: The flavor and texture of these biscuits were so wonderful, I had to try them again. This time I rolled them about 1 inch thick and instead of using my round cutter, I just cut them into squares with a knife. They rose up wonderfully and my family all agreed this are the best biscuits!
- 1 (1/4 ounce) package yeast
- 2 tablespoons lukewarm water
- 5 cups self-rising flour
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 4 teaspoons sugar
- 1 teaspoon salt
- 1 cup shortening
- 2 cups buttermilk
Directions See How It's Made
- Dissolve yeast in lukewarm water.
- Into a large bowl, sift flour with other dry ingredients.
- Cut in shortening.
- Add Buttermilk.
- Then add yeast mixture.
- Stir until all flour is dampened.
- Knead on floured board a minute or two.
- Roll out to desired thickness and cut with biscuit cutter.
- Bake at 400° for about 12 to 15 minutes or till lightly browned.
- This dough may be placed in the refrigerator after mixing and used as needed for a couple of weeks.
- Biscuits do not have to rise before baking.