Prep 20 mins
Cook 12 mins
These biscuits are my mother recipe. She is a wonderful southern cook. My husband loves them. She want mind if I share the recipe with you, so enjoy with breakfast, lunch, dinner!!! Mom Love Ya, Moe
- 5 cups all-purpose flour
- 3⁄4 cup Crisco
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 cups buttermilk
- 1 package yeast
- 1⁄2 cup lukewarm water
- Sift dry ingredients together with 31/2 cups of flour.
- Cut-in crisco, add buttermilk and yeast that has been desolved in the lukewarm water.
- Mix in the remaining flour.
- Cover bowl and put into fridge.
- Will last about 1 week in fridge or roll out cut-in to biscuit size and freeze.
- Bake@ 400 on buttered cookie sheet for 12 to 15 mins.
5 Star Biscuits for sure. These really are wonderful! I ended up having to use 1/2 cup half&half because I ran out of buttermilk. I too forgot to add the sugar and I used butter flavor crisco instead of regular crisco. Next time I'll roll them out a bit thicker. Thanks for posting :)
These were wonderful biscuits. I halved the recipe and used just over 1/3 c of shortening (added some oatrim to compensate). I also added two more teaspoons of baking powder (to be sure of having that baking powder biscuit flavor). Flaky and tender on the inside, brown and pleasantly crispy on the outside, in part due to a spritz of butter cooking spray before popping in the oven. I'll make these again-- "favorites" file for me! P.S. I realize now that I omitted the sugar-- oops! Great without, next time I'll try to remember to toss it in.
Moe, these are marvelous! The best texture of any biscuit of this type I've tried. The flavor was wonderful and they couldn't have been easier to make. I cut the biscuits out right after mixing the dough, putting all but 1 dozen in the freezer. The remaining dozen I placed on the lightly greased cookie sheet and let rise, then baked according to the recipe. Thank you so much for sharing your mom's prize.