Refrigerator Biscuits - That Recipe

Refrigerator Biscuits

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


  1. Heat buttermilk until lukewarm (110 – 120 degrees) add yeast and stir until dissolved. 

  2. 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.

  3. 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.

Recipe Notes

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