Total Time
2hrs 12mins
Prep 2 hrs
Cook 12 mins

These biscuits work every time and are really good for making ham biscuits or other 'sandwiches'. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time.

Ingredients Nutrition

Directions

  1. Dissolve yeast in water, set aside.
  2. Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
  3. Stir in buttermilk and yeast mixture.
  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.) Dough will be very sticky.
  5. Scrape out onto well floured board.
  6. Flip over and knead lightly (4-6 times).
  7. Roll out and cut with biscuit cutter.
  8. Place on greased pan and let raise slightly (10-30 minutes).
  9. Bake at 400 F until light brown, 10-12 minutes.
Most Helpful

I just made these today.........AND, I used my bread machine. They came out perfect.......golden, fluffy and delicious. I used half the amount of salt called for and didn't have shortening so I used unsalted butter slightly softened...... I set the machine on the dough setting and took out at the 50 minute mark right before the second rise........rolled the dough, cut them out, let rise for 30 minutes, brushed the tops with melted butter, baked for the 12 minutes and brushed the tops with melted butter again when they came out of the oven ........DELISH!!!!!!!!!!! Had to have one immediately with unsalted butter and marmalade!!! Yummy :)

maizeeg June 01, 2014

I love the texture of these biscuits. So light and fluffy! Tastewise it's a tiny bit too salty for me, so I may reduce the amount of salt next time. Btw, another key to get it to rise big is to knead it VERY lightly and not overdo it. I got the tip from Alton Brown's biscuit episode. It works wonderfully!

myoungp October 21, 2009

Foolproof, quicky, easy, light, fluffy, tender, delicious biscuits!!! This is the best recipe we have ever tried for biscuits. Everyone loves them and I have made them twice in the past two weeks. I used quick-rise yeast, and thus for the first rise only let them rise 10 minutes. Second rise, though, was a full 30. They bake up higher in the oven, too, due to the leavening agents. Buttermilk makes these the best! Perfect!

frozen_rain May 20, 2009