Buttermilk Yeast Biscuits
Grandma's recipe that everybody loves. Serve as dinner rolls as well as breakfast bisquits. Best served with raspberry jam! The dough can be kept in the refrigerator for a week!
- Ready In:
- 1 tablespoon dry yeast
- 1 cup warm water
- 7 cups flour
- 1⁄4 cup white sugar
- 1⁄4 teaspoon baking soda
- 5 teaspoons baking powder
- 3 teaspoons salt
- 2 cups buttermilk
- 2⁄3 cup vegetable oil
- Dissolve yeast in warm water in a small bowl and set aside.
- Sift next 5 dry ingredients together in a large bowl.
- Add remaining ingredients and yeast mixture to large bowl of dry ingredients and mix well.
- Store in covered container or ziploc bag in refrigerator until ready to bake.
- Pinch off into bisquits and bake in an ungreased pan for 20 minutes at 400.
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I've been making these for a year now and think they are wonderful for a busy mother and baker! They are light and versatile: we have them as biscuits and sometimes I break of chunks (golf ball sized) and make a dimple in them, stuff it with cheese and onion and seal it up again and then bake as normal - my kids call these cheese puffs and adore them. I've even used the dough, flattened out, as a pie crust when I was short of time. Thank you SO much for this recipe!