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Buttermilk Biscuits

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“Tender, flaky, and "melt in your mouth" biscuits.”
10 biscuits

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. In medium mixing bowl, mix dry ingredients.
  3. Using fork, cut in shortening until mixture resembles course meal with some tiny bits of shortening still visible.
  4. Add buttermilk and toss with fork until mixture forms a soft dough.
  5. Turn out onto floured board and with a floured dough scraper gently toss dough to coat with flour until dough is no longer sticky.
  6. Pat dough into a disk and fold one half over onto the other half.
  7. Pat out to about 1/2-inch to 3/4-inch thickness.
  8. Using a floured 2-inch cutter stamp out biscuits (meaning cut straight down and up without twisting or turning cutter).
  9. Place biscuits onto ungreased baking sheet.
  10. Bake for about 12 minutes or until biscuits are light golden brown. Serve immediately.
  11. Note: If you don't have buttermilk you can use regular milk and omit the baking soda. They just wont be buttermilk biscuits.

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