• Baking Time 12 minutes
  • Rising Time 45 minutes
  • Makes about 20 biscuits
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 tbsp sugar
  • 1/2 cup water, warm (105°-115° F /40°-46°C)
  • 1 pkg (21/4 tsp/11 mL) active dry yeast
  • 1 cup buttermilk
  • 4 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/3 cup All Vegetable Shortening
  • 2 tbsp butter or margarine, melted

Serving Size: about 20 biscuits


Serving Size: about 20 biscuits

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


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