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Mitch's Buttermilk Biscuits

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“These are quick buttermilk biscuits that I use for sausage gravy and biscuits. This makes a pretty large batch. The measurements for milk are approximate. You may need to adjust this. Add some water if the dough is too dry. Tips: Use a sharp cookie cutter and don't twist the cutter. This will help the biscuits raise better. Don't knead the dough any more than necessary to mix the ingredients. If you knead too much you'll get bread instead of flaky biscuits.”
READY IN:
35mins
SERVES:
10
YIELD:
24 large biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix the flour, baking powder and salt.
  2. Add the lard and cut in with a fork so there are no big chunks.
  3. Stir in the buttermilk and whole milk.
  4. Mix thoroughly but avoid kneading.
  5. Roll the dough out onto a floured surface until it's about 3/8" thick.
  6. Use a cookie cutter to cut whatever size biscuits you want.
  7. Place biscuits on a pizza stone or cookie sheet close together.
  8. Bake at 425 deg. for about 20 minutes or until golden brown.

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