"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Icebox Biscuits Recipe

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This recipe for Icebox Biscuits, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda Allen
Added: Sunday, October 28, 2007


1 package active dry yeast
1/4 cup warm water (105 to 115)
5 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup sugar
1 tablespoon kosher salt
3/4 cup lard, chilled or 1/2 c shortening and 1/4 c butter, chilled
2 cups buttermilk, chilled
3 tablespoons butter, melted

1. Preheat oven to 450 degrees. Dissolve yeast in the warm water; let stand 5 minutes.

2. 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.

3. Turn dough onto floured surface; knead 6 or 7 times. Roll out to 1/2" thickness. Pierce rolled dough completely through at 1/2" 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 biscuit and inhibit rising.

4. Place biscuits on greased baking sheet, about 1/2 inch apart. Cover with tea towel; let rise 30 to 45 minutes, until almost doubled.

5. 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.




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