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Refrigerator Biscuits II

Refrigerator Biscuits II

Adapted from Justin Wilson's recipe in Justin Wilson #2 cookbook: Cookin Cajun. The dough can just hang out in the refrigerator and you can just makes as many as you like as needed. I revised this from my original recipe to incorporate fun new ingredients like kefir and coconut oil. Hoping theses are a little healthier.

  • Yield: 1 serving


  • 1/4 cup(s) Warm water
  • 1 package(s) Dry yeast (2 1/4 tsp.)
  • 1/2 cup(s) Whole Wheat White Flour
  • 4 cup(s) all-purpose flour (flour altogether weighs 1 lbs 6 oz
  • 2 1/2 teaspoon(s) Salt
  • 1 1/2 tablespoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 1/2 cup(s) Crisco
  • 1/2 cup(s) Coconut oil
  • 2 cup(s) Kefir


Heat oven to 400 degrees.

In small dish, sprinkle yeast over warm water and set aside.

Mix dry ingredients together (note: Justin Wilson's recipe calls for self-rising. If you choose to substitute in this recipe, omit slat and baking powder and sub for both whole wheat white and all-purpose flour). Cut in Crisco & coconut oil. Mix in kefir. Finally add yeast and mix that in too. Turn out on lightly floured surface and knead until smooth. And more flour if too sticky to handle.

Make as many biscuits as you like by cutting off portion of dough rolling and cutting biscuits. (Making a square sheet & cutting square biscuits makes fluffier biscuits). Bake at 400 degrees for about 12 - 15 min. Put remaining dough in ziplock bag in refrigerator and use when ever you like. No rising is required before baking. The longer the dough stays in the fridge the better the biscuits. Don't worry if the outside gets a little black, it's like sourdough starter, it is still good.

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Refrigerator Biscuits II Recipe