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“Before baking powder, or soda there was yeast. When I first saw this recipe I thought how can this possibly taste good. But my whole family cheered the results. This is a time honored biscuit that can be made a day or two in advance and used as needed. They raise big and fluffly. Well worth the effort and the praise that goes with them. My friends all love this recipe. I hope you will too. Prepare breakfast the night before with these wonderfully light and airy biscuits. Beside who has time to prepare breakfast in the morning!!! :) This is a very old time honored recipe. I'm sorry I have no accual date of original recipe. If you know it please let me know.”
60 Biscuits

Ingredients Nutrition


  1. Combine all dry ingredients, dry yeast, self-rising flour, dry buttermilk, baking soda, sugar.
  2. Cut in shortening to fine crumb.
  3. Add 2 cups (120*F) lukewarm water. You may add up to 1/2 cup warm water if dough seems dry.
  4. Knead into a smooth round ball. Then roll out onto bread board and cut into biscuits.
  5. You may use 1/2 the dough and save some in the refridgerator and make more on another occasion during the next 5 days.
  6. Bake at 400*F for 15-20 minutes. Brush tops with warm butter.
  7. I use the dry buttermilk powder so the buttermilk won't spoil too soon.
  8. If you use a lot of fresh buttermilk use this recipe much the same way omitting the added 2 cups of lukewarm water and dry buttermilk. Add 2 cups room temperature fresh buttermilk after all the dry ingredients are added. Continue recipe as usual. Bake 400*F for 15-20 minutes. Brush tops with butter.
  9. When making these the night before omitt the baking phase and put in an airtight container large enough to allow some rising. In the morning all you have to do is roll out, then cut out and rise for 1/2 hr then bake when the oven is ready at 400*F for 15-20min. Again Brush with a little melted butter. A sure hit on a cold school morning!

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