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Easter: Refrigerator Yeast Biscuits

April 23, 2011

This recipe comes from the Harralson House Inn, a bed & breakfast inn on South Jefferson Rd in Princeton, Kentucky run by Lois Wilson.  This 1933 twelve room Greek Revival is located on 4 wooded acres and is, reportedly, an easy drive to item#22 on my Bucket List, which is, the Museum of American Quilters, in Paducah, Kentucky.  I am told that the Harralson House Inn is a Haven of Peace and Tranquility with its antique oak floors and 10-11 foot ceilings. And in true southern style Lois Wilson offers a full breakfast!  

I was lucky to get my hands on her recipe for Refrigerator Yeast Biscuits and I am sharing the recipe with y’all fine folks.  Lucky U!

Ingredients: (given in stages)

  • 1 1/2 teaspoons active dry yeast
  • 1/4 cup warm (110 degree) water
  • 1 tablespoon sugar

1. Sprinkle yeast over the 110 degree water with sugar added; give it a single stir; set aside to dissolve and bloom. This will happen quickly in warm weather and more slowly in cooler weather.  But by the time you need to add this to the dough it should be ready.

2. Into a large bowl put the following:

  • 5 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

3. Mix all dry ingredients to incorporate well; then add the following to the dry ingredients.

  • 1 cup Crisco

4. Cut in the 1 cup Crisco shortening to your dry ingredients; cut in until it resembles coarse meal (like cornmeal); then slowly add the following ingredient.

  • the yeast mixture you set aside earlier
  • 2 cups buttermilk, warmed but not hot

5. Combine the yeast mixture, the buttermilk into the coarse meal by a folding action until dry ingredients are moistened.  Do not over mix.

6. Pour into a lightly oiled bowl, cover and refrigerate until needed.

To make biscuits:

  1. Turn dough onto a floured board
  2. Knead 4-5 times
  3. Roll to 1/2 inch thickness
  4. Cut out with biscuit cutter
  5. Dip each biscuit into melted butter and place onto a greased baking sheet.
  6. Let biscuits rise in a warm (200 degrees) place for one hour, covered with a towel; note: if putting in a 200 degree oven to rise, shut oven door and put a pan of water on the bottom rack.
  7. Preheat oven to 450 degrees and bake for 12-15 minutes

(the best thing about this recipe is that you can make the dough ahead of time, even a couple of days ahead of time, it will keep just fine in the refrigerator until you are ready to finish them off.  You may want to adjust the baking time to the size of the biscuit you cut out.  Usually I cut mine two inches in diameter and they take 12 minutes to bake.  In any case, bake until they are golden brown.)

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