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    Home » Our latest posts » Biscuits and Scones

    Light and Fluffy Make Ahead Refrigerator Biscuits

    May 15, 2013 Filed Under: Biscuits and Scones, Breads

    Jump to Recipe Print Recipe
    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! 

    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!

    Refrigerator Biscuits

    Refrigerator Biscuits - That Recipe
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    Ingredients
     

    • 2 cups buttermilk
    • 1 packet active dry yeast (2 ¼ 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

    Instructions
     

    • 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 ½ 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.

    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

    Until then, happy eating.
    ~Audrey

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    Reader Interactions

    Comments

    1. lanicox

      May 17, 2013 at 1:43 am

      I do miss my cookbooks/magazines which are sitting in boxes back in the States! And your post brought me back, ahhh, perusing used bookstores for gems like these...nice!

      Reply
    2. Audrey

      May 17, 2013 at 12:04 pm

      I don't use the cookbooks I have (or so says my husband) But I do enjoy going through them time and again and discovering new recipes I missed or forgot about.

      Reply

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