Ingredients
3 c. self-rising white flour
2 c. self-rising whole wheat flour
2 Tbsp. sugar
1 c. Crisco
2 c. buttermilk
1 pkg. yeast, dissolved in 1/4 c. warm water
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Standard Malabar black peppercorns — everyday grinding pepper
Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Standard Malabar black peppercorns — everyday grinding pepper
Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
You're reading one of recipes available free. Full library with Gastronome.
Mix dry ingredients together. Cut in Crisco. Add buttermilk and yeast mixture. Mix well, then knead well. Place in greased bowl; put in refrigerator about 30 minutes. Take out and roll on floured board or paper. Cut into biscuits; place in greased pans. Let rise at room temperature or warm place until puffed. Bake at 375° to 400°. Leftovers may be frozen and reheated as needed. This makes about 36 average size biscuits.