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By Robin from Washington, IA
These have a wonderful, fresh yeast taste; very light and folks think you took a long time to make them
Dissolve yeast in warm water and set aside.
Preheat oven to 400 degrees F.
Combine all dry ingredients. Cut in shortening until resembles coarse corn meal. Add yeast mixture and buttermilk. Turn dough onto a well floured surface. Knead dough 1 minute. Roll or pat dough out 1/4 to 1/2 inch thick and cut into 3 inch sized biscuits. Bake for 15 minutes or until golden brown.
Note: This dough can be stored in the refrigerator up to 1 week so you can have fresh biscuits when you want them.
|Time:||20 Minutes Preparation Time|
15 Minutes Cooking Time
Source: My mom made these when she didn't have time to make the regular yeast rolls.
By Roxanne from Terre Haute, IN
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Make up this biscuit dough and it'll keep in the refrigerator for days. Since I frequently make hot biscuits for breakfast, and again in the evenings, the dough will last 3-4 days. I have kept it for as long as 6 days without a problem of any kind.
I've added a little extra sugar to the recipe and made the best cinnamon rolls, too. It's easy enough to add shredded cheese to part of the dough or dried onion. My children always loved the cinnamon rolls for breakfast. Roll out the dough, butter it really well, sprinkle on cinnamon and brown sugar, add raisins, roll up, cut and allow to rise, then bake. Almost as easy as working with canned biscuits and so much better flavored.
Dissolve the yeast in the 1/4 cup of warm water. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well.
Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters.
Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes.
Bake at 400 degrees F for about 15 to 20 minutes. Brush tops with the melted butter while still hot.
If making into cinnamon rolls, omit this butter, and glaze with a simple powdered sugar, milk, and a few drops of vanilla. Makes about 2 to 3 dozen angel biscuits, (or cinnamon rolls) depending on size.
|Time:||30 Minutes Preparation Time|
20 Minutes Cooking Time
Source: My friend Catherine D. in NC
By Pookarina/Julia from Boca Raton, FL
I hadn't seen this recipe since we were in Tennessee. This sounds like the ones made out at the old Silver Dollar City which is now Dollywood in Pigeon Forge, (close to Gattlinburg). A lady who worked at the BBQ place wrote the recipe down for me, and of course, I lost it before I got home. Their's had more sugar than most biscuits do, and our kids
loved them. They were soft and smelled so good.
I will try your recipe and maybe add a little more sugar to see if I can come close.
Thank you Pookarina.
Combine first 3 ingredients in bowl. Cut in shortening until crumbly. Add milk, stirring to make soft dough. Roll out on lightly floured surface to 1/2 inch thickness. Cut with biscuit cutter, placing on baking sheet. Brush with margarine. Bake at 425 degrees F for 10-12 minutes, or until golden brown.
By Robin from Washington, IA
Dissolve yeast in warm water; let stand 5 minutes. Combine flour and next 4 ingredients; make a well in center of mixture. Add yeast mixture, oil, and buttermilk; stir until dry ingredients are moistened. Turn dough out onto a lightly floured surface; roll to 1/2 inch thickness. Cut with a 2 inch biscuit cutter; place on ungreased baking sheets. Cover, let rise in a warm place, free from drafts, 1 hour. Bake at 400 degrees F for 8 minutes or until lightly browned.
NOTE: Dough may be stored in refrigerator 5 days. Roll and cut, place on baking sheet, and keep at room temperature 1 hour before baking.
This is a wonderful yeast flavored biscuit without all the fuss. Great for Holiday Dinners.