Recipe by Sherrybeth
I would have to say that these biscuits are neck and neck with my daddy's biscuit recipe. My grandmother started making these when I was about 10 and I think that is where I gained that first 10 extra pounds....not that I blame her...but dang these are hard to stop eating! THIS DOUGH CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK
Top Review by DeeCooks
I can't believe I haven't reviewed these yet! I've been making them about once a month now (gotta watch that weight!!! ;) They are so good and remind me of my Great- Grandma's biscuits. YUMMMMM....thanks for posting this Sherrybeth! It's so worth the effort--especially if you were raised on canned or bisquick biscuits like my husband. Nothing wrong with that, but he had NO idea!
- 7.08 g package dry yeast
- 14.79 ml warm water
- 1182.95 ml all-purpose flour
- 118.29 ml sugar
- 14.79 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 236.59 ml shortening
- 473.18 ml buttermilk
Directions See How It's Made
- Dissolve yeast in warm water. Set aside.
- combine all dry ingredients and cut shortening into dry mixture with a pastry blender until mixture resembles coarse cornmeal.
- Add the yeast mixture and buttermilk to the dry mixture and mix well.
- Turn this mixture out onto a floured surface and knead for one minute.
- Roll or pat out and cut into biscuits.
- Bake at 400 for 15 minutes.
- THIS DOUGH CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK.