“For these biscuits you can store the dough in a ziploc bag, and just take out what you need, when you need them.”
READY IN:
27mins
YIELD:
18-20 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve yeast in 1/2 cup warm water; let sit until bubbly (about 8-10 minutes).
  2. Sift all dry ingredients into large mixing bowl; cut in the shortening with a pastry blender.
  3. Add in the yeast/water mixture with the buttermilk, then gently work into the dough.
  4. Spray a ziploc bag with Pam or other vegetable spray; transfer the dough into bag, zip up bag, and keep in fridge for a minumum of overnight or up to a week (it will rise in bag).
  5. The dough will last about a week in the fridge, just pinch off what you need.
  6. Roll and shape into 1/2-inch biscuits and bake for 12 minutes at 350 degrees, or until golden brown.

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