Yeasted Buttermilk Biscuits
📜 Collection: UK2 | ✍️ Attribution: Francis McDonald and Lois | 📂 Category: Bread A unique refrigerator biscuit recipe utilizing yeast and a long chilling time to develop a delicious, tangy sourdough-style flavor. These tender biscuits bake up golden brown and fluffy after resting in the fridge.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | 48 hours | 3-4 dozen biscuits |
🔪 Key Equipment
- Small bowl
- Very large bowl
- Spoon
- Floured surface
- Rolling pin
- Round biscuit cutter
- Greased baking sheet
- Oven
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package (1/4-ounce) | Yeast | active dry |
| 1 cup | Water | warm |
| 2 cups | Buttermilk | cold |
| 3/4 cup | Corn Oil | or other vegetable oil |
| 1/4 cup | Sugar | granulated |
| 4 teaspoons | Baking Powder | fresh |
| 3 teaspoons | Salt | fine |
| 1/4 teaspoon | Baking Soda | fine |
| 6 to 7 cups | Flour | all-purpose, divided |
Instructions
Step 1: Prepare the Dough
- In a small bowl, dissolve the 1 package (1/4-ounce) active dry yeast in the 1 cup warm water and set aside.
- In a very large bowl, whisk together 6 cups flour, the 1/4 cup sugar, 4 teaspoons baking powder, 1/4 teaspoon baking soda, and 3 teaspoons salt.
- Make a well in the center of the dry ingredients. Pour in the dissolved yeast mixture, 2 cups buttermilk, and 3/4 cup corn oil.
- Mix well with a spoon or your hands until a soft dough forms. Add a little more flour from the remaining 1 cup flour if the dough is too sticky to handle.
Step 2: Chilling and Fermentation
- Place the dough in a greased, covered bowl and refrigerate for at least 2 hours, or ideally for up to 48 hours to develop its signature tangy sourdough-style flavor.
Step 3: Baking
- When ready to bake, preheat your oven to 400°F.
- Turn the cold dough out onto a lightly floured surface. Gently pat or roll the dough to about 1/2 to 3/4 inch thickness.
- Cut out biscuits using a round biscuit cutter and place them on a lightly greased baking sheet.
- Bake for 12-15 minutes, or until golden brown and fragrant. Serve warm.
💡 Make-Ahead & Storage: Store the unbaked dough sealed in the refrigerator for up to 48 hours to develop its signature tangy flavor before cutting and baking.
Original Recipe Scan
