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


  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 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

This is one of the best biscuit recipes I have used. I substituted butter for the shortening. I used a half cup of milk, a half cup of half & half, and a tablespoon of vinegar in place of buttermilk.

Lgarcia224 June 23, 2013

At last! No more will I bother trying to make biscuits with biscuit mix, which turns out dry crumbly rocks. These are so easy to put together, easy to cut out and handle, and taste amazing. I used butter because I didn't have any shortening on hand, and then brushed the tops with a little butter mixed with garlic powder and parmesan before baking, since I was serving them with spaghetti. DD2 took one bite and said "MMMMMMMM!!!!" Will definitely be making these again SOON! Thanks!

Zewbiedoo February 06, 2010