Total Time
Prep 15 mins
Cook 15 mins

A high-rising yeast biscuit that still tastes like a baking powder one. If I want biscuits for breakfast, I make up the batter the night before and let it rest in the bowl, covered, on the counter overnight. In the morning, I just flop it out on a floured surface, fold it a few times, pat it out, cut and bake.

Ingredients Nutrition


  1. Dissolve yeast in water, set aside.
  2. Mix dry ingredients in order given, then cut in shortening until it's the size of small beans.
  3. Stir in the buttermilk and yeast mixture. Dough will be very sticky.
  4. Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.)
  5. Scrape out onto well floured board. Flip the dough over and knead or fold lightly (4-6 times).
  6. Roll out about 1/2" thickness and cut with sharp biscuit cutter. (Cutting with a dull cutter or water glass "seals" the dough and won't let the biscuit rise as they should.)
  7. Place on lightly greased baking sheet and let raise slightly (10-30 minutes).
  8. Bake at 400º F until light brown, 10-12 minutes.