Ingredients35 m servings
- Dissolve yeast in warm water. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Add yeast mixture, buttermilk and oil; stir well. Cover and refrigerate at least 12 hours. Punch down. Turn onto a floured surface and roll out to 1-in. thickness. Cut with a 2-in. biscuit cutter and place 2-in. apart on a greased baking sheet. Bake at 400 degrees F for 12 minutes.
- Editor's Note: Dough will keep in refrigerator for 2 weeks.
ReviewsRead all reviews 4
This recipe is perfect. I was looking for a healthier biscuit recipe that used oil instead of shortening, as well as one I could make ahead of time. This one matched my search so I tried it. E...
i was looking for a recipe similar to what i had lost several years ago...this indeed was a better find! I didn't give it 5 * b/c i didn't have the buttermilk nor vegetable oil to try it as is....
I followed this recipe exactly as posted, and was very disappointed. The dough was slack, and required quite a bit of flour on the work surface. Once cut and placed on the prepared pan, the bi...