Brian's Biscuit Receipe


There is nothing healthy about this biscuit, but there is no better receipe on the planet.  This receipe calls for rapid rise yeast and the buscuits puff up and are just as tender and mosit as they can be.

1  Pkg Yeast

1/2  cup lukewarm water

5  cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1  tablespoon baking powder

2  tablespoon sugar

3/4 cup crisco

2  cups buttermilk


(1)  Mix 1/2 cup of water to the yeast and add just a pinch of sugar, which feed the yeast and set aside.  Meanwhile, pour your two cups of buttermilk into a bowl and let it lose some  of  its  cool temp.

(2)  Use a pastry cutter or two knives to cut the shortening into the flour, baking soda, baking powder, sugar and salt.  Continue until your mixture resembles corn meal.

(3)  When your yeast has proofed (after about 5 minutes) add it to your buttermilk and stir in.  Then add your buttermilk mixture to the flour mixtureand stir until just barely combined.  The longer you mix it the tougher the biscuits will be.  You want tender, soft biscuits,so barely mix.  Then turn it out onto a lightly floured surface and roll to your desired thickness.  I like them big and fluffy, so i dont pat it out too much, and am oly able to cut about 7 biscuits before having to re-roll.  If you flatten the dough you will have flat biscuits, LOL so you will think i am lying to you abou how fluffy they are.  I use a large cup and not a biscuit cutter.

(4)  Place your biscuits (about 12) onto a greased cookie sheet.  ( My Grandmothers secret touch was to lightly touch or rub each top with a little buttermilk.  Insted of flat, dull biscuit tops you have a glossy, more flaky top.

(5) Bake them at 400 degrees for about 12 to 15 minutes, depending on your thickness.


Serve them with cheddar cheese slices, butter, jam, honey or whatever you like ... these biscuits are good enough just to stand alone.


  The Loft
8 Stoddard Street
Dexter, Mo 573-614-5161
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