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“In' Mrs. Rowe's Restaurant Cookbook'”
1hr 42mins
24 biscuits

Ingredients Nutrition


  1. Lightly grease 2 baking sheets.
  2. Dissolve the yeast in warm water in a small bowl; set aside to proof for 5-10 minutes, until foamy and doubled in volume.
  3. Stir in the buttermilk.
  4. In a big bowl, stir the flour, sugar, baking soda, baking powder, and salt together.
  5. Cut in the shortening with a pastry blender until the mixture is crumbly.
  6. Add the yeast mixture and stir only until the dry ingredients are moist.
  7. Turn the dough out onto a lightly floured surface and knead 4-5 times.
  8. Roll the dough out to a thickness of 1/2 inch.
  9. Cut out 24 rounds with a 2-inch biscuit cutter.
  10. Arrange the biscuits with the sides barely touching on the prepared baking sheets.
  11. Cover with a cloth and let rise in a warm place away from drafts for about 1 hour, until almost doubled in size.
  12. Preheat the oven to 425°; bake the biscuits for 10 to 12 minutes, until golden brown on top.
  13. Serve hot.

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