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Fake Sourdough Biscuits

Fake Sourdough Biscuits

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Marie

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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

Directions

  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

canadiancook
11
11/30/2008

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!

ukcook
10
8/18/2003

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
6
6/11/2007

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