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Raised Biscuits

Baking time:
Rising time:
Makes: about 20 biscuits
Freezing: excellent


2 tbsp (30 mL) sugar
½ cup (125 mL) water, warm (105°-115° F / 40°-46° C)
1 pkg (8 g) active dry yeast (2¼ tsp/11 mL)
1 cup (250 mL) buttermilk
4 cups (1000 mL) Five Roses® All Purpose Flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
⅓ cup (75 mL) 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. Stir into yeast mixture.
  3. Combine flour, baking powder and salt in large bowl.
  4. Cut in shortening using pastry blender 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. Let rise in warm place (75º-85ºF/24º-29ºC) until doubled (30-45 minutes).
  11. Brush tops with melted butter just before baking.
  12. Bake at 400ºF (200ºC) for 10-12 minutes or until golden. Serve warm.