this is bread, not biscuits but it's the best no knead recipe I've ever tried. Came from Mother Earth News (yes, I'm a closet hippie) and like all good things takes a bit of time.
1/4 t active dry yeast
1 1/2 C warm water
3 C all purpose flour (I use half wheat and half white)
1 1/2 t salt
Dissolve yeast in water. Add flour and salt, stirring until blended. Dough will be shaggy and sticky. Cover bowl with plastic wrap and let rest at least 8 hours (preferrably 12-18) at warm room temp, approx 70 degrees.
Dough is ready when its surface is dotted with bubbles (think pancake batter on griddle). Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely on board with plastic wrap and rest for 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or fingers, gently shape it into a ball. Generously coat a clean dish towel, spread out on a board, with flour or cornmeal. Put the seam side of the dough down on the towel and dust top with more flour. Cover with another towel and let rest 1 to 2 hours. Pre-heat oven to 475 at about 1 hr of rest time. Dough is ready when it has doubled in size and does not spring back when gently poked.
Put a 6-8 quart heavy covered pot in the oven to heat well. When the dough is ready, remove th epot from the oven and lift off the lide. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process but that's OK. Give the pot a firm shake or two to help distribute the dough.
Cover and bake for 30 minutes. Remove the lid and bake anothrr 15 to 20 until the loaf is browned to your liking. Remove from oven and pot and place on cooling rack for at least 1 hour before serving.
I've got a loaf sitting in the laundry room right now.