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Refrigerator Biscuits

You can keep this dough in the refrigerator for up to a week.


  • 1 package dry yeast
  • 2 tablespoons warm water, 110 to 115 degrees F
  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 3/4 cup shortening or lard, chilled
  • 2 cups buttermilk, divided
  • Melted butter (optional)

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  1. Dissolve the yeast in warm water and let it stand 5 to 10 minutes.
  2. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl.
  3. Cut in the shortening with a pastry blender or two knives until it looks like coarse crumbs.
  4. Add 1 cup buttermilk and stir with a fork until it is mixed in.
  5. Add the yeast and the remaining buttermilk and mix thoroughly.
  6. Turn dough out onto a lightly flour work surface and sprinkle with a little more flour if needed to handle it. Knead three or four times, pressing it together and turning over. (It should still be a little sticky.)
  7. Put dough into a large, airtight container with a lid and place in refrigerator up to one week.
  8. Take the amount of dough needed and place on a floured surface. Roll or pat out to 1/4-inch thick, sprinkling with a little flour if needed. Cut out rounds with a floured biscuit cutter and place in a flat baking sheet. (For higher biscuits, place them tightly together with edges touching; for flatter, crisper biscuits, leave space between them.)
  9. Brush tops with melted butter if desired.
  10. Bake in a 425 degrees F oven for 15 minutes, until golden brown on top.