Rating: 3 stars
5 Ratings
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  • 1 star values: 2

Nestle these yeast biscuits snug together in the pan and they'll rise even higher when baked. You don't have to use all the dough at once--refrigerate in an airtight container up to 5 days.

Recipe by Southern Living November 2014

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Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary test

hands-on:
30 mins
total:
2 hrs 50 mins
Yield:
Makes about 2 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 3 ingredients in a small bowl. Let stand 5 minutes.

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  • Stir together flour and next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap, and chill 2 hours to 5 days.

  • Preheat oven to 400°. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll dough into a 3/4-inch-thick circle, and fold dough in half; repeat. Gently roll dough to 3/4-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds, with sides touching, in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. Brush biscuits with 2 Tbsp. melted butter.

  • Bake at 400° for 15 to 20 minutes or until golden brown. Brush with remaining melted butter, and serve.

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