There is nothing like a hot, homemade biscuit slathered with butter and honey. I’ve made a lot of biscuits, but recently The Teenager said he liked a canned variety because it had a different texture than my usual baking powder biscuits or even the sourdough butter biscuit I make. I had to pull out my secret weapon to prove there is a homemade biscuit that is soft, flaky, easy, and just what he was looking for.
This is a hybrid recipe from your grandmother’s time that contains yeast, baking soda, and baking powder. If you own a refrigerator, you can make a big batch and keep it on hand for fresh baked homemade biscuits anytime. No more pop-up biscuits.
This recipe comes from my beloved copy of The Newcomer’s Guide to Cooking in Africa. It contains a treasure of recipes and has sustained hundreds of expat families with familiar food on the foreign mission field. Thanks go to Edith Jenkins for permission to reprint here.
- 1 tablespoon yeast
- ½ cup warm water
- 5 cups flour
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- ¾ cup shortening
- 2 cups buttermilk
- Dissolve yeast in warm water.
- Stir dry ingredients together in a large bowl.
- Cut shortening into dry ingredients using a pastry cutter or even the paddle attachment on your stand mixer.
- Add buttermilk and yeast mixture and stir just until moistened.
- Refrigerate and use as needed.
- To use:
- Preheat oven to 400F
- Roll (or pat) out desired amount of dough to ½ or ¾" thickness.
- Cut with knife or biscuit cutter.
- Bake on parchment lined tray for 12 to 15 minutes.
Here’s a yummy and alternative baking method. Melt 2 tablespoons of butter in a cast iron skillet. Dip and flip biscuits to coat both sides with butter before baking. The result is a lovely, browned crust on the bottom and a buttery top. The original recipe suggest you brush them with honey butter. Why not?
1 cup honey mixed with 1/2 cup butter and 1/2 cup powdered sugar.