Yeast Biscuits

  • Prep Time: 2 hrs
  • Total Time: 2 hrs 12 mins
  • Yield: 16biscuits

    • About This Recipe

    “These biscuits work every time and are really good for making ham biscuits or other ‘sandwiches’. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time.”

    Ingredients

  • 1tablespoonyeast
  • 1/4 cupwater
  • 2 1/2 cupsflour
  • 1teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1teaspoonsalt
  • 2tablespoonssugar
  • 1/2 cupshortening
  • 1cup buttermilk (or regular milk with 1 tbsp vinegar added) or 1cupmilk, soured( or regular milk with 1 tbsp vinegar added)

    • Directions

  • Dissolve yeast in water, set aside.
  • Mix dry ingredients in order given; cut inshortening until the size of small Lima beans.
  • Stir in buttermilk and yeast mixture.
  • Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky.
  • Scrape out onto well floured board.
  • Flip over and knead lightly (4-6 times).
  • Roll out and cut with biscuit cutter.
  • Place on greased pan and let raise slightly (10-30minutes).
  • Bake at 400 F until light brown, 10-12 minutes.

    • Reviews

  • “I love the texture of these biscuits. So light and fluffy! Tastewise it’s a tiny bit too salty for me, so I may reduce the amount of salt next time.Btw, another key to get it to rise big is to knead it VERY lightly and not overdo it. I got the tip from Alton Brown’s biscuit episode. It works wonderfully!”

  • “At last!No more will I bother trying to make biscuits with biscuit mix, which turns out dry crumbly rocks.These are so easy to put together, easy to cut out and handle, and taste amazing.I used butter because I didn’t have any shortening on hand, and then brushed the tops with a little butter mixed with garlic powder and parmesan before baking, since I was serving them with spaghetti.DD2 took one bite and said “MMMMMMMM!!!!”Will definitely be making these again SOON!Thanks!”

  • “5 stars!”

  • “I made baked about 20 of these tonight and there’s only 3 left…haha! They were soo good. I didn’t have regular milk so I used Almond Milk and it worked just fine. I think next time I’ll roll them out to 1″ because I rolled them to about 1/4″ and it wasn’t that tall/big, if that makes sense. They were flatter than normal biscuits. So, I think it’d be nice to state how thick to roll out otherwise newbies such as myself won’t know otherwise. Overall, thanks for sharing the recipe. It’s fantastic! I’ll definitely be making these again.”

  • “These were almost too easy to make. The dough was very easy to work with and my family loved them. Next time I may add an extra tablespoon of sugar as we do like our biscuits a bit on the sweet side. Thanks for the recipe.”

  • “Foolproof, quicky, easy, light, fluffy, tender, delicious biscuits!!! This is the best recipe we have ever tried for biscuits. Everyone loves them and I have made them twice in the past two weeks. I used quick-rise yeast, and thus for the first rise only let them rise 10 minutes. Second rise, though, was a full 30. They bake up higher in the oven, too, due to the leavening agents. Buttermilk makes these the best! Perfect!”

  • “Delicious, and very easy. Set the yeast to rising, and by the time I had the shortening cut in, the yeast was ready. It is a very shaggy dough, but with the addition of about 1/3 cup flour while kneading, it became perfectly soft and pliable. The biscuits were soft and tender. My new favorite recipe for biscuits!”

  • “These biscuits do not rise at all for me! I am an accomplished baker so I know how to bake. I must be missing SOMETHING!!!”

  • “This is one of the best biscuit recipes I have used.I substituted butter for the shortening.I used a half cup of milk, a half cup of half & half, and a tablespoon of vinegar in place of buttermilk.”

  • “these are the best homemade yeast biscuits that I made so far, I will make sure to keep this fantastic recipe 🙂 they are really easy and quick to make as well as sooo tasty! Thanks a lot Windchime!”

  • “Loved these.”

  • “Wonderful! These were easy to make and tasted great. I used butter and the milk/vinegar option. I got 16 large fluffy biscuits that baked up perfectly. Thanks for sharing.”

  • “These are, without a doubt, the absolute best biscuits I have ever had! I don’t use shortening (hydrogenated fat is evil), so I used butter. I didn’t have any buttermilk so I used kefir. After cutting out the biscuits, I cut the remaining dough scraps into 1/4″ pieces and tossed them into a pot of chicken soup. They made excellent dumplings.”

  • “tried this recipe twice they were excellent ,tried freezing extra cut out dough turned out fine except they did not rise quite as high, however flavor and texture were spot on.anyone else who has tried freezing, let me know how they turned out for you”

  • “Finally found “The Biscuit Recipe”!!!They look just like the picture – light, flakey, and so delicious.I used butter and as recommended, left sit out on the counter overnight covered by a towel.Made the mistake of rolling some of the dough too thin, from now on, will roll about 3/4 inch thick, because we like tall, flakey biscuits. I am going to try freezing some pre-cut dough so I can take out a few, let thaw and then cook as needed. Hopefully that should turn out really good too.”

  • “Been looking for a good biscuit recipe. Found it! Thanks, Windchime!”

  • “So good…sometimes I don’t even do the first rise.I just fold them straight into biscuits and let them rise once before baking.”

  • “I made these exactly as instructed, using soured milk.Delicious light, layered biscuits!I placed them about an inch apart on a very well-greased cookie sheet.Very delicious with roast, mashed potatoes, and gravy.Made about 18 biscuits, looking forward to having leftovers for breakfasts this week!Thanks for posting!:~)”

  • “These biscuits were a hit. Easy, EASY, EASY, and Oh so GOOD! I made Chicken Ala King and served it over the biscuitsand dinner was excellent!”

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