Cowboy Biscuits


These Cowboy Biscuits are hearty and Yummy! They are a cross between a roll and a biscuit. We LOVE Them! So good with homemade soup on a cold night.

2 (1/4 ounce) packages dry yeast, dissolved in
1 cup warm water
7 cups flour
1 teaspoon salt
1⁄2 teaspoon baking soda
4 teaspoons baking powder
1⁄2 cup sugar
2 cups buttermilk (dry may be used after you add the water)
1⁄2 cup vegetable oil

In a large bowl dissolve the yeast in the warm water. In the same bowl mix all the rest of the ingredients. Let the bowl of dough sit for about 1/2 hour, but you do not have to–you can bake them right away. Roll to 3/4″ thickness and cut with biscuit cutter. Make as many as you want; the rest can be saved for another time.

There is NO Rising! Place on ungreased sheet and bake in 375 degree oven for 10-12 minutes.
LEFTOVER DOUGH–store in refrigerator up to 2 weeks in an airtight container making sure there is enough room in it as it grows.
Photo/Recipe Courtesy, with permission,

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