Delicious Cowboy Biscuits

Submitted by Mimi in Maine

"These are easy to make and they have very good flavor--yummy. There is no rising. They are between a roll and a biscuit. Our family loves them--especially my granddaughter. So good with homemade soup on a cold night. Have given this recipe to many people and they love them."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 36

ingredients

• 2 (1/4 ounce) packages dry yeast, dissolved in
• 1 cup warm water
• 7 cups flour
• 1 teaspoon salt
• 1⁄2 teaspoon baking soda
• 4 teaspoons baking powder
• 1⁄2 cup sugar
• 2 cups buttermilk (dry may be used after you add the water)
• 1⁄2 cup vegetable oil

directions

1. In a large bowl dissolve the yeast in the warm water.
2. In the same bowl mix all the rest of the ingredients.
3. Let the bowl of dough sit for about 1/2 hour, but you do not have to--you can bake them right away.
4. Roll to 3/4" thickness and cut with biscuit cutter.
5. Make as many as you want; the rest can be saved for another time.
6. Place on ungreased sheet and bake in 375 degree oven for 10-12 minutes.
7. LEFTOVER DOUGH--store in refrigerator up to 2 weeks in an airtight container making sure there is enough room in it as it grows.

Reviews

[jessi_mcg]

These are just fantastic--5 stars from us! They were good as rolls/biscuits to accompany dinner, then incredible a few days later when I used the rest of the batter to make cinnamon rolls. I used half the sugar, and used equal parts white wheat, whole wheat, and spelt flours to add fiber/protein. Since other reviews don't mention how they made cinnamon rolls, here;s what I did: I rolled the dough into a rectangle and brush with butter then sprinkled with sugar and cinnamon. I then rolled the rectangle lengthwise and cut it into equal portions. Because I like gooey rolls I put them close together in a pan (sides touching) I had coated with cinnamon sugar and baked about 20 minutes. Once cool I brushed on a glaze made of powdered sugar, a few T milk, and a few drops each of vanilla and butter extracts. Heaven! Thanks so much for posting, Mimi!

 

[JanV546]

I love this recipe!!! I will be making this all the time. I love that you can keep dough in fridge and make them as wanted. The dough is very easy to work with. My kids went crazy over these. If you are using the yeast from a jar use 4 1/2 teaspoons in this recipe.

 

[MamaJ]

I've made these twice in the last 4 days and they are fabulous! I have been making yeast breads for years but have never been good at making biscuits. I wasn't sure how much I should handle the dough because with biscuits one should mix until just combined, but with bread one should knead for a few minutes. So... The first time I made them I mixed lightly, patted out and cut. They tasted great, but weren't very pretty. The next time I made them I left the dough in the fridge a couple of days, kneaded on a floured board 3-4 times, rolled and cut. Perfect. I think the flavor is even better after a few days in the fridge. I will make these often as it is wonderful to be able to take out a little dough and have fresh bread every night. This is definitely worthy of more than five stars. Thank you for posting this wonderful recipe Mimi!

 

[Galley Wench]

Wish I could give you 10 stars! These are WONDERFUL! While cruising in Mexico this year a fellow cruiser brought over his uncle's SECRET recipe for Cowboy Biscuits and I fell in love with them. When I decided to research the recipe I turned first to RZ (of course), and there they were! I Still have a batch in the refridge and plan to try rolling some of them in a cinnamon sugar mixture. I'll let you know how it works out! THANKS for posting! Update May 6: Stored about 2/3 in the refridge and used a portion this morning to make carmel rolls. Melted about 1/4 cup butter in pan, then added about 1/3 cup brown sugar and pecans. Rolled the dough to about 1/2 inch and sprinkled with sugar and cinnamon. Then rolled lengthwise and sliced . . . then placed on top of the brown sugar mixture. Baked about 25 minutes. THEY WERE DELICIOUS! Another Update . . . used the last of the dough to make more carmel rolls, only this time poured about 1/4 cup of sweet cream (whipping cream) over the butter/nut mixture in the bottom of the pan. Once baked, inverted on a serving dish and they were so 'ooey gooey' delicious. Thanks again!

 

[Mr. Bill in TN]

This recipe will remain my go to for dinner rolls. They do make good biscuits but not what I would call a flaky Southern Style biscuit. I had a bit of dough left in the refrigerator and made Cinnamon Raisin Rolls....they are turned out close to a Cinnabon copy. Thanks again for sharing.