Sourdough Biscuits


5 cups all-purpose flour (640 gr)

1/2 cup white sugar (64 gr)

1/2 cup shortening (64 gr)

1 teaspoon salt (5 gr)

1/4 teaspoon baking soda (1 gr)

2 packages Saf-instant dry yeast (22 gr)

3/4 cup warm water (110 degrees F/45 degrees C) (170 ml)

2 cups lukewarm buttermilk (460 ml)



1.Dissolve Saf-instant yeast in warm water. Allow to stand until mixture is frothy.

2.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.

3.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.

4.Bake in a preheated 205 degrees C oven for 15 minutes, or until golden brown.