Heavenly Biscuits


  • 5 cups flour
  • 1 cup shortening
  • 2 cups buttermilk
  • 2 Tbsp. sugar
  • 5 tsp. baking powder
  • 1/4 tsp. soda
  • 1/2 tsp. salt
  • 1 pkg. dissolved yeast
  • 5 Tbsp. warm water
  • pinch of ginger


Dissolve yeast in warm water with ginger. Sift together the dry ingredients. Cut in shortening. Add buttermilk and yeast mix. Do not let rise. Roll out on floured board. Cut or shape at once and bake in 400 degrees F oven for 25 minutes.

By Robin from Washington, IA

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June 15, 2009


  • 1 package dry yeast
  • 1/4 cup warm water
  • 2 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
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  • 2 - 4 Tbsp sugar (depends on how sweet you like them)
  • 1/2 cup butter or shortening
  • 1 cup buttermilk
  • butter, melted


Preheat oven to 400 degrees F. Dissolve the yeast in warm water, set aside. Mix the dry ingredients. Cut the shortening in as you would usually do for pie dough. Stir in the buttermilk and the yeast mixture. Blend thoroughly, the dough is ready to refrigerate or roll into biscuits.

Turn the dough out onto a floured board and knead very lightly as for regular biscuits. Roll out and cut as you would for regular biscuits, placing on a greased pan. DO NOT overwork the dough.

Form biscuits and let rise in pan until very fluffy (30-60 minutes). Before baking, brush tops with lots of melted butter. Bake 12 to 15 minutes or until golden brown.

You can mix these up one day and bake them the next 3 days. The dough will keep the refrigerator in a covered bowl. They also freeze well. Just allow to thaw and rise before baking. I normally double this and freeze what I haven't used in a few days.


  • Add 1/2 cup of cheese
  • Add garlic to the butter baste
  • Add fresh herbs to the butter (for more intense flavor add some to the biscuit dough)
  • Use 1/2 - 2/3 cup of whole wheat flour

Source: I got this from the web years ago, but have made some changes over the years.

By Scott E. from Chicago, IL

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