Handwritten recipe card for Yeast Biscuits
by: salvagedrecipes

Southern Yeast Biscuits with Buttermilk

Yeast Biscuits
Yeast Biscuits offer the best of both biscuit and roll, light, fluffy, and tangy from buttermilk, with a subtle yeasty rise. Unlike traditional quick biscuits, these incorporate yeast for a gentle proofing that enhances both texture and flavor. This recipe is a Southern kitchen classic, often served warm with butter, jam, or gravy, making it a go-to for family breakfasts and holiday dinners. The combination of self-rising flour, shortening, and yeast creates a nostalgic and satisfying bite that’s both airy and rich.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course bread
Cuisine American, Southern
Servings 12 biscuits
Calories 271 kcal

Ingredients
  

  • 5 cups self-rising flour
  • 3 tbsp sugar
  • 1 dash salt
  • 4 tbsp shortening
  • 2 cups buttermilk
  • 1 tsp baking soda
  • 1 package (or cake yeast)
  • ½ cup warm water

Instructions
 

Step 1: Prepare Dry Ingredients

  • Combine self-rising flour, sugar, and salt in a large mixing bowl.

Step 2: Cut in Shortening

  • Add shortening and cut it into the dry ingredients using a pastry cutter or fork until crumbly.

Step 3: Mix Wet Ingredients

  • In a separate cup, dissolve yeast in warm water. Let sit 5 minutes.
  • To the flour mixture, add buttermilk, baking soda, and the yeast mixture.

Step 4: Combine & Knead

  • Stir until a soft dough forms. Turn onto a floured surface and knead lightly until smooth.

Step 5: Shape Biscuits

  • Roll dough to ½ inch thickness. Cut with a biscuit cutter or round glass.

Step 6: Final Rise & Bake

  • Place biscuits in a greased or parchment-lined baking dish. Cover loosely and let rise 30–40 minutes.
  • Bake at 375°F for 20 minutes, or until golden brown.

Tips

  • Use very warm (not hot) water to dissolve the yeast properly
  • For softer biscuits, avoid over-kneading the dough
  • Substitute butter for shortening for a richer flavor
  • Brush tops with melted butter immediately after baking
  • Add a little extra sugar for a slightly sweeter biscuit
  • Let dough rise in a warm, draft-free area
  • Cut biscuits straight down, don’t twist, for best rise
  • Use a cast iron pan for crisp edges
  • Freeze unbaked biscuits for later use

Nutrition

Calories: 271kcalCarbohydrates: 44gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 5mgSodium: 140mgPotassium: 113mgFiber: 1gSugar: 5gVitamin A: 67IUVitamin C: 0.003mgCalcium: 55mgIron: 1mg
Keyword buttermilk dough, comfort food, homemade bread, southern classic, vintage baking, yeast biscuits
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