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Buttermilk Biscuits

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“These are amazing biscuits! Fail proof. I love them. A combination of cake flour and all-purpose flour makes for an exceptionally tender biscuit. In a pinch, you can make these biscuits with just all-purpose flour.”

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in the butter and vegetable shortening until it is evenly mixed and there are no large clumps. Quickly fold in the buttermilk until it is just blended. Do not overmix.
  3. On a work surface lightly dusted with flour, briefly and gently knead the dough with your fingertips until it just hold together. Do not overknead. Press or roll out the dough to a thickness of 1". Using a 2" biscuit cutter, cut out 8 biscuits. Gather up the scrap pieces of dough, gently roll them out, and cut 4 more biscuits.
  4. Place the biscuits on an ungreased baking sheet. bake until the tops are a light golden brown, 18 to 20 minutes. Serve hot.

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