Fake Sourdough Biscuits

13 Reviews

Prep: 20 min
Cook: 15 min
Ready In: 2 hr 30 min

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

Ingredients

5 cups all-purpose flour
1/2 cup white sugar
1/2 cup shortening
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
2 (.25 ounce) packages active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
2 cups lukewarm buttermilk

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Metric US

Original recipe yields 4 dozen rolls

Directions

Dissolve yeast in warm water. Allow to stand until mixture is frothy.
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.
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.
Bake in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until golden brown.

Nutrition

Amount Per Serving (48 total)

Calories
79 cal
4%

Fat
2.4 g
4%

Carbs
12.7 g
4%

Based on a 2,000 calorie diet

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Reviews (13)

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canadiancook

Nov. 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 ..." See morehuge hit! I didn't have buttermilk, so I used some vinegar in regular milk, and it was fine. Thanx for a wonderful recipe!"

ukcook

Aug. 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 fuss..." See moreing 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

Jun. 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 t..." See moreaste were out of this world! Try it with salmon burger patties...Mmmmmmm"

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