Buttermilk Biscuits

Easy buttermilk biscuits are the perfect accompaniment to almost every meal.

CAPPER's Staff
November 2012
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These buttermilk angel biscuits come from the CAPPER's recipe archives. The original headnote says, "These biscuits are great to throw in the oven when unexpected company arrives at your doorstep."

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Buttermilk Biscuits

5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
3/4 cup lard or butter
1 cake yeast
1/2 cup lukewarm water
2 cups buttermilk

Sift dry ingredients together; cut in lard or butter. Dissolve yeast in the water. Add buttermilk and dissolved yeast mixture to sifted ingredients. Mix with a spoon until moist. Cover and refrigerate until ready to use.

To use, roll dough out on a floured board to 1/2- to 3/4-inch thickness. Cut into biscuits and place on a cookie sheet. Bake at 400°F. for 12 minutes.

Editor’s Note: Dough will keep for several weeks in the refrigerator.  
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