Light and airy biscuits.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.

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  • Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.

  • Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2-1/2 inch biscuits. Cover and let rise until doubled in bulk, about 30 to 45 minutes.

  • Bake at 400 degrees F (205 degrees C) for 15 minutes or until done.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

186.3 calories; 3.4 g protein; 23 g carbohydrates; 0.6 mg cholesterol; 134.1 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2003
WOW!These are the biscuits I've been looking for all my life!I made a batch with whole wheat pastry flour and a little less shortening and they were still delicious!I used these to make dumplings for chicken and dumplings and with a little sugar and cinnamon sprinkled on top the top of a peach cobbler.Both variations were great!I will never use another biscuit recipe again! Read More
(40)

Most helpful critical review

Rating: 3 stars
04/11/2003
They were okay. Ive tasted better. Read More
(7)
39 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/07/2003
WOW!These are the biscuits I've been looking for all my life!I made a batch with whole wheat pastry flour and a little less shortening and they were still delicious!I used these to make dumplings for chicken and dumplings and with a little sugar and cinnamon sprinkled on top the top of a peach cobbler.Both variations were great!I will never use another biscuit recipe again! Read More
(40)
Rating: 5 stars
08/07/2003
WOW!These are the biscuits I've been looking for all my life!I made a batch with whole wheat pastry flour and a little less shortening and they were still delicious!I used these to make dumplings for chicken and dumplings and with a little sugar and cinnamon sprinkled on top the top of a peach cobbler.Both variations were great!I will never use another biscuit recipe again! Read More
(40)
Rating: 5 stars
04/11/2003
Foolproof and versatile! Try it for cinnamon rolls (use 1/2 shortening). Dress it up rolling it out in layers w/ butter like crescent rolls. So EASY and tasty. Read More
(30)
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Rating: 5 stars
04/11/2003
My husband loves these! I didn't have any buttermilk so I substituted 1/2 yogurt to 1/2 milk. They taste like Hungry Jacks according to DH. Thanks for sharing! Read More
(29)
Rating: 4 stars
04/12/2003
My fiance loved these. They were tasty and easy to make. I also didn't get much rise during the proofing stage but did while baking. Read More
(24)
Rating: 5 stars
04/12/2003
This is the BEST biscuit recipe that I have ever made. Thanks Denise. Happy Baking Bonnie Read More
(15)
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Rating: 5 stars
04/12/2003
These are great with fried chicken with sausage gravy & especially with strawberries & cream! They are very easy to make & the kids eat them up! Read More
(14)
Rating: 4 stars
04/11/2003
Very good but did not get much of a rise out of these even after waiting 1 hour. Read More
(9)
Rating: 2 stars
04/11/2003
I don't know what I did wrong but these came out hard as rocks and definetly not light and airy. I will probably try again but I had to resort to frozen biscuits for dinner. Read More
(7)
Rating: 5 stars
04/11/2003
these are so good Read More
(7)
Rating: 3 stars
04/11/2003
They were okay. Ive tasted better. Read More
(7)