Nana found this delightful recipe in a community cookbook and uses it for breakfast and dinner meals since it is not a traditional biscuit.  Not that Nana can’t make wonderful biscuits, but if she is doing this recipe, or just about any bread, she lets Aunt Alisa do the baking.  If this is not what you are looking for, we also have a buttermilk biscuit recipe to try.


  • 2 packages or 4 ½ teaspoons yeast
  • 3 tablespoons warm water
  • 5 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup shortening
  • 2 cups buttermilk
  • melted butter


  • Dissolve yeast in warm water and set aside.
  • Stir together the dry ingredients.
  • Cut shortening into dry ingredients.
  • Add dry ingredients and yeast to buttermilk. Mix well.
  • Dough should be slightly sticky.  Add a small amount of flour if too sticky or a small amount of water if dough is too dry.
  • Turn dough out onto a floured surface and roll to 2-inch thickness.  Using biscuit cutter, cut biscuits.  Place on a cookie sheet about ½ an inch apart.
  • Brush tops with melted butter. Cover with a thin towel and let rise about 2 hours or until double in size.
  • Bake in a 400-degree Fahrenheit oven for 15-20 minutes.
  • Serve warm.