Fake Sourdough Biscuits

Fake Sourdough Biscuits

Marie 0

"These are referred to as fake sourdough biscuits, but are really refrigerator rolls. Very easy to make, and so handy."

Ingredients 2 h 30 m {{adjustedServings}} servings 79 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Dissolve yeast in warm water. Allow to stand until mixture is frothy.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, and soda. Add shortening and work until crumbly. Mix in yeast mixture and buttermilk. Store, well covered, in a greased bowl in the refrigerator. Don't worry if it is a little sticky; it will firm up as it chills. Dough can be stored up to 2 weeks.
  3. When ready to make rolls, take out amount needed. Turn dough out on a lightly floured surface, and knead for 2 or 3 minutes. Roll out, and cut rolls. Place in greased muffin cups. Let rise for 30 minutes.
  4. Bake in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until golden brown.
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Reviews 14

  1. 14 Ratings


I wish I could give this recipe more stars! It is easy to make, and the dough stays great in the fridge for days. I made the dough on the weekend, and used it 5 days later, and the end result was a huge hit! I didn't have buttermilk, so I used some vinegar in regular milk, and it was fine. Thanx for a wonderful recipe!


I cut this recipe in half, because I didn't think I would want as many as it made - boy, was that a mistake! I'm not a big fan of sourdough, so I like these because they are not very sour, and no fussing with a starter! They are so easy to make, and the texture is wonderful - very light and fluffy. The dough IS sticky, but just put a lot of flour down to knead it. It's great that you can keep the dough on hand in the fridge for fresh bread when you want it!

Natalie Ercolini

For sure I'll use this recipe again! I used it to make hamburger buns in the end so I cut way back on the sugar. Also I added a couple of Tbls olive oil, garlic powder, and rosemary. The texture and taste were out of this world! Try it with salmon burger patties...Mmmmmmm