Refrigerated Biscuits
Refrigerated biscuits are soft, flaky, and buttery, perfect for breakfast or dinner. Their quick prep makes them ideal for busy mornings or casual gatherings.
Ingredients
Instructions
- Sift dry ingredients including flour, soda, baking powder, and salt.
- Cut in Crisco shortening until mixture resembles coarse crumbs.
- Add warm water with dissolved yeast and buttermilk; mix well until a dough forms.
- Refrigerate the dough until needed.
- Place biscuits in a pan and bake at 375°F for 10 to 15 minutes until brown.
Tips & Substitutions
For a lighter biscuit, you can substitute half of the all-purpose flour with cake flour. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Ensure your yeast is fresh for the best rise; activate it in warm water before adding. These biscuits are versatile, perfect for serving with Nanny'S Pound Cake for a sweet finish.
Serving Suggestions
These biscuits are great for breakfast or brunch, served warm with butter and jam. They pair wonderfully with savory dishes like breakfast egg rolls or can be enjoyed alongside a fresh salad, such as the Strawberry Rhubarb Pecan Salad. For a complete meal, serve them with soups or stews.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to a month. To reheat, wrap biscuits in aluminum foil and warm in a preheated oven at 350°F for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Refrigerated Biscuits contains roughly 484 calories, with 23g protein, 67g carbohydrates, and 13g fat. It is an excellent source of protein (46% of the Daily Value), calcium (35% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days. Just make sure to cover it tightly to prevent drying out. When ready to bake, shape the biscuits and follow the baking instructions as usual for fresh, warm biscuits.
What can I substitute for Crisco shortening?
If you prefer not to use Crisco shortening, you can substitute it with an equal amount of unsalted butter or margarine. For a healthier option, coconut oil works well too, though it may impart a slight coconut flavor to the biscuits.
How do I know when my biscuits are done baking?
Your biscuits are done when they are golden brown on the top and bottom. You can also check for doneness by tapping the bottom; if it sounds hollow, they are ready. Baking time may vary depending on your oven, so keep an eye on them toward the end of the baking time.
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).