Biscuit Recipe

Back in the early 1990’s while attending college, my husband and I let this gentleman move in with us who was going through a tough time. He offered to cook some biscuits one night for dinner and at first, I was like thanks but no thanks I’ll cook. But he became insistent as it was his way of contributing something for letting him live there, so I finally give in and said, “ok, what do I have to lose?” To be honest, I really didn’t think he knew how to cook especially when it came to biscuit making. Well he made a fool out of me that day and proved me wrong. I told him if he kept cooking like that, I wasn’t ever letting him leave.  Those biscuits were to die for and because they were so good, I named the recipe after him when I published it in my cookbook many many years later, which is why the biscuits are called, JR’s Biscuits.  Wherever you are JR, I always remember the fun times my family shared with you and your wife every time I bake these up.

I will say this, if you don’t mix the yeast and water just right in the beginning you can forget it because they will not turn out right.  You cannot have the water too hot or too cold. It must be lukewarm. I always dissolve the yeast using my hands to mix it up as I add the water to it, then I proceed with the rest of the instructions.

Let me know how your version turns out. I would love to know if you get it right on the first shot.

JR's Bisquits

Course: Breakfast
Cuisine: American
Keyword: bisquits


  • 5 cups self-rising flour
  • 1 tsp baking soda
  • 2 pkgs yeast (or 4½ tsp)
  • ¼ cup lukewarm water
  • 1 cup shortening, butter flavored
  • cup sugar
  • 2 cups buttermilk


  • Mix yeast with lukewarm water. Let sit.
  • Mix dry ingredients.
  • Cut in shortening.
  • Add liquids, knead.
  • Put in greased bowl, cover and let stand for 20 minutes.
  • Roll out on floured board, cut into biscuits.
  • Bake at 400° for 20 minutes.


NOTE:  If you do not have buttermilk, you can substitute by adding 2 tsp lemon juice to 2 cups regular milk.