This week I decided to make Refrigerator Biscuits, mostly because I was intrigued by a recipe with not one, not two but THREE LEAVENERS! Baking powder, baking soda and yeast. It better have an “extra light texture” as proclaimed in the recipe description.
Normally, I make simple baking powder biscuits (dump ingredients, quick stir, roll, cut bake.) Quick, easy, and a bit dense. These have a few more ingredients and take a little longer, but have the added bonus of being able to be made ahead and stuck in the fridge for up to 5 days. You can also pre cut them and freeze them individually then place in a zip to lock bag. To bake them let them thaw completely and then rise for 20-30 minutes.
The biscuits are not going to rise to full size in the 20-30 minute rise period like traditional yeast bread. Don’t worry, just wait until the come out of the oven!
Fluffy tender biscuit recipe made with three different leveners for extra lift. They take a little extra time to rise but it's worth it!
- 2 cups buttermilk
- 1 packet active dry yeast 2 1/4 teaspoon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 2 tablespoons sugar
- 4 cups all-purpose flour
- 1 cup butter or margarine
Heat buttermilk until lukewarm (110 – 120 degrees) add yeast and stir until dissolved.
In a large bowl sift and then combine all dry ingredients. Cut in butter/margarine until it resembles small peas. Add the buttermilk and stir until completely incorporated. Refrigerate until ready to use.
- To Bake: On a floured board roll out dough to about 1/2 inch thickness and cut biscuits, place on a baking sheet and let rest for 20 – 30 minutes. Bake in a preheated 450 degree oven for 10 minutes.
The dough keeps in the refrigerator for a few days, or you can cut them and freeze them individually. Let them thaw and then rise before baking for proper rising.
Adapted from Miriam B Loo's Holiday Cookbook
Until then, happy eating.