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    You are in: Home / Recipes / Basic Biscuits - from Paula Deen Recipe
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    Basic Biscuits - from Paula Deen

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Nana Lee's Note:

    No waiting for rise with this recipe! This is the biscuit recipe she used for the Country Fried Steak & Gravy, which I posted separately. She, also, preferred to use lard instead of Crisco! Great tip in step 4 provided by unknown reviewer. (NOTE Granny T suggests you increase salt to 1 tsp)

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    Units: US | Metric


    1. 1
      Preheat oven to 400ºF.
    2. 2
      Dissolve yeast in warm water; set aside.
    3. 3
      Mix dry ingredients together.
    4. 4
      Cut in shortening. (NOTE: P.S. if you freeze the shortening first, then grate the frozen shortening into the dry mixture it blends perfectly throughout and simplifies the process. This tip supplied by a reviewer).
    5. 5
      Add yeast and buttermilk and mix well.
    6. 6
      Turn dough onto lightly floured surface and roll out to desired thickness.
    7. 7
      Cut with small biscuit cutter and place on greased baking sheet.
    8. 8
      Bake for 12 minutes or until golden brown.

    Ratings & Reviews:

    • on March 20, 2011


      This is the first time I have tried this specific biscuit recipe. I have tried others with yeast before and didnt like it as well as I did this recipe. I followed the recipe as written except didnt have time to freeze the shortening(but I can see where this is a GREAT idea)As others suggested I increased the salt to 1tsp but still felt it could use more for taste value so next time I will try 2tsp of salt as this makes quite a few biscuits.I made my own buttermilk and I proofed my yeast and water with the 2Tbs of sugar and that worked out very nicely.Just the right amount of liquids and I think the secret is a moister dough makes a better biscuit. This is my NEW biscuit recipe until anyone else can prove me wrong. Anyone who says this recipe isnt TOPS is definately wrong.....Thanks Nana Lee for the post.....

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    • on January 15, 2011


      This was the first time I've tried a biscuit recipe with yeast, and they came out great! I did substitute 2 cups of whole wheat pastry flour for 2 cups of the all-purpose flour, and tried out a new packet of yeast specially labeled for whole grain baking. I also increased the salt to 1 teaspoon, as has been suggested. They were very light and tender. I always pulse the dry ingredients together in my food processor a few times, add the shortening and/or butter and pulse 6-12 more times (stirring up the bottom with a fork if necessary), rather than cut the fats in with knives or a pastry blender. I definitely prefer the flavor of a biscuit made with butter, so next time I will try substituting butter for some of the shortening. But overall, a very good biscuit!

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    • on May 16, 2009


      This is an awesome recipe. Make sure water for yeast is between 78-83 degrees. Also if you bunch together the biscuits together you can get the soft sides. YUM!

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    Read All Reviews (12)


    Nutritional Facts for Basic Biscuits - from Paula Deen

    Serving Size: 1 (1441 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1319.5
    Calories from Fat 494
    Total Fat 54.9 g
    Saturated Fat 14.0 g
    Cholesterol 6.5 mg
    Sodium 1348.3 mg
    Total Carbohydrate 177.3 g
    Dietary Fiber 6.2 g
    Sugars 16.7 g
    Protein 27.9 g

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