Refrigerator Biscuits

If you want to be able to produce a batch of hot, homemade biscuits at the drop of a hat, this recipe will serve your needs for up to a week.
  • 1 package dry yeast
  • 2 tablespoons warm water
  • 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 (see Note, below)
  • 2 cups buttermilk
Dissolve the yeast in warm water and let stand 5 to 10 minutes.

Sift dry ingredients together. Cut in shortening with pastry blender until mixture is consistency of coarse crumbs.

Add 1 cup of the buttermilk, mixing well. Add the yeast and remaining buttermilk and mix thoroughly.

Turn dough out on floured surface and knead 3 or 4 times.

Store in refrigerator in airtight container. Biscuit dough will keep up to one week. Take out amount of dough needed and roll to 1/4-inch thickness. Cut with biscuit cutter, and brush with melted butter if desired. Bake in 425°F oven for 15 minutes or until golden.

Recipe editor

Note: Biscuits baked on a baking sheet will rise higher and brown more evenly than those baked in a pan with sides.

Lard makes wonderful biscuits and pastries. And it may interest you to know that it contains less saturated fat than butter.
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