Prep 15 mins
Cook 12 mins
For these biscuits you can store the dough in a ziploc bag, and just take out what you need, when you need them.
- 5 cups bread flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons baking powder
- 3 tablespoons sugar
- 3⁄4 cup Crisco shortening
- 2 1⁄2 teaspoons dry yeast
- 1⁄2 cup warm water
- 2 cups buttermilk
- Dissolve yeast in 1/2 cup warm water; let sit until bubbly (about 8-10 minutes).
- Sift all dry ingredients into large mixing bowl; cut in the shortening with a pastry blender.
- Add in the yeast/water mixture with the buttermilk, then gently work into the dough.
- Spray a ziploc bag with Pam or other vegetable spray; transfer the dough into bag, zip up bag, and keep in fridge for a minumum of overnight or up to a week (it will rise in bag).
- The dough will last about a week in the fridge, just pinch off what you need.
- Roll and shape into 1/2-inch biscuits and bake for 12 minutes at 350 degrees, or until golden brown.
The dough is sort of a pain to work with. It is sort of like a thick batter, and very sticky. The plus side is that now we have enough biscuit dough for the next week, with no more mess, and they do taste good. Thanks Kitten!