Recipes and Cooking Icebox Biscuits 3.6 (5) What's better than a warm biscuit straight from the oven? Add a little something special to dinner tonight with this traditional recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: James Baigrie Prep Time: 40 mins Rise Time: 30 mins Bake Time: 10 mins Total Time: 1 hrs 20 mins Servings: 18 Yield: 1-1/2 to 2-1/2 dozen biscuits Jump to Nutrition Facts Ingredients 1 package active dry yeast ¼ cup warm water (105F to 115F) 5 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda ¼ cup granulated sugar 1 tablespoon kosher salt ¾ cup lard, chilled, or 1/2 cup shortening plus 1/4 cup butter, chilled 2 cup buttermilk, chilled 3 tablespoon melted butter Directions Preheat oven to 450 F. Dissolve the yeast in the warm water, let stand 5 minutes. In bowl combine flour, baking powder, baking soda, sugar, and salt. Whisk to mix well. Using your fingers, quickly work chilled lard into dry ingredients until flour mixture resembles large peas. Stir in dissolved yeast and buttermilk; mix just until well blended. Turn dough onto floured surface; knead six or seven times. Roll out to 1/2-inch thickness. Pierce rolled dough completely through at 1/2-inch intervals with floured dinner fork. Cut out biscuits with 2-1/2-to 3-inch cutter, taking care not to twist cutter, which will seal the sides of the biscuit and inhibit rising. Place biscuits on greased baking sheets, about 1/2-inch apart. Cover with tea towel; let rise 30 to 45 minutes, until almost doubled. Bake in preheated oven 10 to 12 minutes, rotating pan halfway through baking, until biscuits are golden brown. Remove from oven. Brush generously with melted butter. Serve hot. Makes about 2-1/2 dozen biscuits. Tips Dough can be made ahead and stored tightly wrapped in the refrigerator for 3 days in advance. After rolling and cutting the refrigerated dough, you don't have to wait for the biscuits to fully rise before baking, but you should allow them to come to room temperature first. Rate it Print Nutrition Facts (per serving) 232 Calories 11g Fat 28g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 232 % Daily Value * Total Fat 11g 14% Saturated Fat 5g 25% Cholesterol 14mg 5% Sodium 475mg 21% Total Carbohydrate 28g 10% Protein 2g Calcium 50.5mg 4% Iron 1.6mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.