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
  1. Dissolve the yeast in warm water and let stand 5 to 10 minutes.
  2. Sift dry ingredients together.
  3. Cut in shortening with pastry blender until mixture is consistency of coarse crumbs.
  4. Add 1 cup of the buttermilk, mixing well.
  5. Add the yeast and remaining buttermilk and mix thoroughly.
  6. Turn dough out on floured surface and knead 3 or 4 times.
  7. Store in refrigerator in airtight container.
  8. Biscuit dough will keep up to one week.
  9. Take out amount of dough needed and roll to 1/4-inch thickness.
  10. Cut with biscuit cutter, and brush with melted butter if desired.
  11. Bake in 425°F oven for 15 minutes or until golden.

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.

Ready in: 45 Min

Recipe editor Patricia Mitchell