Raised Biscuits | Recipes

Raised Biscuits

(14) Ratings:
Baking Time:
Raising Time:
Makes:about 20 biscuits

Made with real buttermilk, these biscuits are light, tender and wonderfully addictive. Serve them at brunch topped with jam and cream cheese or try them piping hot beside your favourite soups, stews and chilies.


2 tbsp 30 mL sugar
½ cup 125 mL water, warm (105°-115° F / 40°-46° C)
1 pkg 8 g (2¼ tsp/11 mL) active dry yeast
1 cup 250 mL buttermilk
4 cups 1000 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL baking powder
1 tsp 5 mL salt
⅓ cup 75 mL Crisco® shortening (All-Vegetable or Golden)
2 tbsp 30 mL butter or margarine, melted


  1. Dissolve sugar in warm water in small bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  2. Heat buttermilk to lukewarm in medium saucepan. Stir into yeast mixture.
  3. Combine flour, baking powder and salt in large bowl.
  4. Cut in shortening using pastry blender or two knives until mixture resembles coarse meal. Make a well in centre.
  5. Pour buttermilk mixture into well in flour all at once. Stir with fork to mix well. Dough will be stiff. Turn out on lightly floured board.
  6. Knead until dough is smooth and elastic (about 5 minutes).
  7. Roll out dough to a circle 1/2" (1.5 cm) thick.
  8. Cut dough with floured 2" (5 cm) round cutter. Do not twist or stretch dough.
  9. Place on greased baking sheets, 1" (2.5 cm) apart. Prick tops with fork. Cover with tea towel.
  10. Rise in warm place (75º-85ºF/24º-29 °C) until doubled (30 to 45 minutes).
  11. Preheat oven to 400 °F (200 °C).
  12. Brush tops with melted butter just before baking.
  13. Bake in preheated oven for 10 to 12 minutes or until golden. Serve warm.

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