In place of cow’s milk, soymilk is a nutritious option. Soybeans contain a potent variety of phytonutrients, proteins, carbs, lipids, and fiber. They have been shown to lower blood cholesterol levels, hence boosting cardiovascular health. Good for lactose intolerant people as well.
| Prep Time: | 35 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 24 |
| Yield: | 24 biscuits |
Ingredients
- 1 (.25 ounce) package active dry yeast
- ¼ cup warm water (110 degrees F/45 degrees C)
- 5 cups all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 teaspoon baking soda
- 2 cups buttermilk
- ¾ cup shortening
Instructions
- Dissolve yeast in warm water in a small bowl; let stand until creamy, about 5 minutes.
- Meanwhile, combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Cut in shortening with a pastry blender until the mixture resembles coarse meal.
- Stir buttermilk into yeast mixture until combined, then add to dry ingredients and stir until moistened. Turn dough out onto a floured surface and knead 4 to 5 times.
- Roll dough on a lightly floured surface to a thickness of 1/2 inch. Cut out twenty-four 2 1/2-inch-diameter circles. Place circles onto lightly greased baking sheets so they are barely touching each other. Cover and let rise in a warm, draft-free place until almost doubled in volume, about 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 329 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe for anytime of the day!
I did not make any changes to this recipe. This is the perfect biscuit recipe that I have been looking for. I served them with Vegetable beef barley soup and they were a hit. I served them the next day with chicken stew and they were gone in a flash. This is my go to recipe for biscuits. Thank you for sharing this recipe.
I’ve been looking for a light biscuit to serve with sausage gravy, this is it! Should be perfect for a breakfast sandwich.
For sweeter I need to add more sugar.
This turned out great, we allowed it more time to proof because of the yeast we used but this is a great recipe.
Made the biscuits to spec. They were perfect for our bacon, egg, and cheese biscuit brunch.
Delicious. I made this twice in one day. Each time w/a different yeast option and one worked much better for me. Either way, the family loved this tender flaky biscuit.
I added butter instead of shortening. Yes I will make it again.
This recipe has been passed down in my family. you can’t go wrong! perfect biscuits
Easy to make and came out great. A favorite for many years.
Not sure why but Biscuits came out flat and crumbly and tasted like baking powder. I buy my yeast in bulk online and just used it to make yeast rolls that turned out beautifully.
A local restaurant serves biscuits (with or without gravy) that seem like a cross between a yeast roll and a baking powder biscuit. I had hoped that this recipe would come close to them. Wrong. They hardly rose at all so were more dense than they should have been. Tasted OK, but only that. Would not make again.
Even though I made a huge mess trying to knead this batter 4 or 5 times like the directions say, these came out AMAZING!
I always make buttermilk biscuits, but these are far better! This is going to be my new go-to biscuit recipe. They were light and moist, with a lovely crust. Everyone agreed they were the best biscuits I’ve ever made! I highly recommend serving them right out of the oven.
I made these biscuits for my New Years dinner and they had a great taste. This would be a five star,except that I think the baking temperature is too high and my biscuits came out too brown and crunchy after just 10 minutes. Next time I’ll decrease the oven temp to 375 and see if that would make a better difference.
I had read another recipe using lemon but couldn’t find again so I used this one and used lemon juice to make the “buttermilk” –3 lemons juice and zest. Plus 2 tsp finely minced fresh rosemary. The aroma, the taste…other worldly!!!
Very good. Used half cup butter and one fourth cup shortening. came out really flavorful. Never been able to make a decent biscuits before. Whole family raved.
I love this recipe. I had no problems rolling out the dough or getting the biscuits to rise, but I did follow another reviewer’s advice and turn my oven to 200 degrees to give the biscuits a warm place to rise. I also followed another reviewer’s tip to substitute half of the 3/4 C of cisco for butter. And I loved it so much I am now wondering if anyone has had success freezing the dough? And if so, is that before or after the 1 hr yeast rising?
Perfection. These are incredibly tasty. I make them every Sunday and put the leftovers in the refrigerator for my son. He eats them for breakfast and after school snacks.
Great recipe… Makes a ton of biscuits, ~40. Our second batch came out better, we think allowing the prep’d dough to rest ~ 10 min before rolling out and cutting the biscuits… Also, use flour liberally during prep. Last, keep the biscuits separated by 1/8″ allowing them to grow and be more rounded vs square.
Warning: If you have a hard time eating “just one” then don’t make this recipe! If my family wasn’t here to gobble these things up, I’d have eaten the whole batch myself. They are THAT good! I didn’t have shortening so used butter instead. Not sure if that made them better or worse…but I will be doing it that way from now on because of the great results. My aunt gave me an old recipe from a 90 yr old lady from her church. It’s almost exact to this one, except you can refrigerate the dough for up to 2 weeks, punching down daily & use as needed. Then form by hand, put in cold oven, set it at 400, then when it reaches full heat, turn to 425. I’m going to try it with this one since the ingredients are alike.