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“Soft, buttery, and flavorful. I started with another recipe, but the dough ended up a bit sticky for what I was looking for. I made a few changes, adding more flour and such, but after you make so many changes to a recipe it really isn't the same recipe. So, rather than leaving a review for the previous recipe, I'm entering my own. Note: I did not have regular milk on hand, so I used powdered in mine; Regular milk will work fine.”
READY IN:
30mins
YIELD:
12 Biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour with baking powder and salt.
  2. Cut in shortening till mixture resembles coarse crumbs.
  3. Add milk all at once and mix till mixture follows fork around bowl.
  4. Turn out on lightly floured board.
  5. Roll dough to approximately 1/2 inch, then fold in half.
  6. Roll out out to 1/2 inch again, and fold over again. Do this 4-5 times.
  7. Roll dough to 1/2 inch one last time, then cut out biscuits using a biscuit cutter or glass - Mine were approx 3 inches - and place on parchment paper.
  8. Extra dough can be reformed and rolled back out to 1/2 inch, but they might not the same layered goodness.
  9. Bake at 450 for 10-12 minutes.
  10. Enjoy :).

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