Buttermilk Yeast Biscuits
Buttermilk yeast biscuits are flaky, buttery, and soft with a hint of sweetness, perfect for breakfast or as a side for hearty meals. Easy to prepare and refrigerate.
Ingredients
Instructions
- Mix the yeast, dissolved in lukewarm water, with the softened shortening, buttermilk, self-rising flour, sugar, and soda.
- Mix well and set in the refrigerator immediately.
- This will keep up to a week in the refrigerator.
- Just pinch off and roll out the amount needed.
- Heat oven to 425°F and bake until golden brown.
Tips & Substitutions
For best results, use very soft shortening for easier mixing. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1 tablespoon of baking powder and 1/2 teaspoon of salt for every cup used. If you prefer a richer flavor, consider adding a tablespoon of melted butter to the dough before chilling.
Serving Suggestions
These buttermilk yeast biscuits are perfect served warm with butter and honey. They pair beautifully with Broccoli Cheddar Soup for a comforting meal. For a sweet touch, serve them alongside a fruit preserve or jam. You can also use them as a base for breakfast sandwiches or as a side for hearty breakfasts.
Storage & Reheating
The dough can be stored in an airtight container in the refrigerator for up to a week. To use the dough after refrigeration, simply pinch off the desired amount and roll it out. Bake as instructed, and enjoy fresh biscuits whenever you like. Once baked, leftovers can be stored in a sealed container at room temperature for 1-2 days.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Yeast Biscuits contains roughly 1315 calories, with 22g protein, 155g carbohydrates, and 69g fat. It is an excellent source of iron (47% of the Daily Value), protein (45% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 788mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes to sour. This will mimic the acidity of buttermilk and provide similar results.
How can I tell when my biscuits are done baking?
You will know the biscuits are done when they are golden brown on top and have risen well. A toothpick inserted into the center should come out clean. Keep an eye on them as baking times may vary slightly depending on your oven.
Can I freeze the dough for later use?
Absolutely! You can freeze the unbaked dough by wrapping it tightly in plastic wrap and placing it in a freezer bag. It can be frozen for up to 3 months. When ready to use, thaw it in the refrigerator overnight before rolling and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).