Whoever dreamed this recipe up is stunningly clever – 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. Refrigerator biscuits are made with active dry yeast, giving them that special baked texture. Just go to your biscuit dough and portion off what you need to bake for the day. Be sure to brush these with butter before putting them in the oven, and they will brown very nicely.
Ingredients
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1 package dry yeast
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2 tablespoons warm water
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5 cups all-purpose flour
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2 tablespoons sugar
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3 teaspoons baking powder
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1 teaspoon baking soda
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1-1/2 teaspoons salt
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3/4 cup shortening or lard, chilled (see Note, below)
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2 cups buttermilk
Instructions
- 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.
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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.