These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.

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  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.

  • On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).

  • Bake in preheated oven for 10 to 12 minutes, or until browned.

Partner Tip

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

Nutrition Facts

166.8 calories; 3.5 g protein; 22.7 g carbohydrates; 0.8 mg cholesterol; 329.4 mg sodium. Full Nutrition

Reviews (161)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2008
Preheat oven to 200 degrees. When oven reaches that temp turn oven off- then put biscuits in for one hour to rise. Perfect! ** Update: We did the same as previous suggestions- only use 1/2 the amount of shortening and use butter for teh other 1/2 remaining amount. Definitely makes these much more flavorful. WOW! We just made these today for breakfast. We followed recipe exactly. My one recommendation - you MUST have the biscuits touching the other biscuits on the cookie sheet as they bake. We have made 2 other recipes and didn't put them to each other and they didn't rise. We put these together and they were perfect! I am beyond thankful for this recipe! No more Grands biscuits for us- they don't even compare to these. Thank you so much Karin! ** Also- this allrecipes.com site is the best ** Read More
(176)

Most helpful critical review

Rating: 2 stars
05/12/2003
I used this recipe in one of my culinary classes as a biscuit to use for our bread baskets. i was disappointed with the end result... the dough was stiff the biscuits never rose and the flavor was lacking. Read More
(21)
203 Ratings
  • 5 star values: 141
  • 4 star values: 39
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
01/05/2008
Preheat oven to 200 degrees. When oven reaches that temp turn oven off- then put biscuits in for one hour to rise. Perfect! ** Update: We did the same as previous suggestions- only use 1/2 the amount of shortening and use butter for teh other 1/2 remaining amount. Definitely makes these much more flavorful. WOW! We just made these today for breakfast. We followed recipe exactly. My one recommendation - you MUST have the biscuits touching the other biscuits on the cookie sheet as they bake. We have made 2 other recipes and didn't put them to each other and they didn't rise. We put these together and they were perfect! I am beyond thankful for this recipe! No more Grands biscuits for us- they don't even compare to these. Thank you so much Karin! ** Also- this allrecipes.com site is the best ** Read More
(176)
Rating: 5 stars
09/01/2003
I LOVE these biscuits. These are exactly what I've been looking for!I have always been disappointed with any other biscuit I've made from scratch (hard dry) and I can't stand canned biscuits (sodium galore!). Yummy! I make the whole batch freeze them and reheat them a few at a time in the oven. Read More
(69)
Rating: 5 stars
07/17/2003
I've been looking for a recipe like this. Sooo good. They taste just like our favorite biscuits at Cracker Barrel. My husband loves them. Read More
(40)
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Rating: 5 stars
02/04/2005
Delicious! These biscuits have the texture of a tender buttermilk biscuit and the rich flavor of a yeast roll. Love 'em! A tip for lazy bakers... I usually pat biscuits into a rectangle and then cut them with a pizza cutter instead of cutting with a biscuit cutter and re-rolling scraps. Square biscuits taste just as good as round ones! Read More
(26)
Rating: 5 stars
04/11/2003
Delicious! I had to use powdered buttermilk but they came out wonderfully. My family ate heaps of them and my son said I need to make these from now on. A keeper! Read More
(26)
Rating: 2 stars
05/12/2003
I used this recipe in one of my culinary classes as a biscuit to use for our bread baskets. i was disappointed with the end result... the dough was stiff the biscuits never rose and the flavor was lacking. Read More
(21)
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Rating: 5 stars
10/14/2003
Instead of making biscuits I wrapped 1 lb of pre-cooked cocktail sausages with the dough and then baked according to the directions. This recipe is definitely part of my permanent collection. The next time I used margarine instead of shortening and we couldn't tell the difference. Read More
(21)
Rating: 4 stars
04/08/2003
These biscuits turned out great! They really are a cross between a biscuit and a roll. I made enough to freeze and pull a few out at a time. A keeper! Read More
(21)
Rating: 5 stars
04/11/2003
These were very good and easy to make. Mine did not rise that much but I think that was do to my yeast. We enjoyed them and will make them again. Read More
(20)