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Southern Buttermilk Biscuits

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“There are plenty of recipes on biscuits. This is my take. The big difference for me is that I didn't want to buy unsalted butter just for making them, so I adjusted the salt added to account for the salt in the butter. This works out to be a great combination. If you use unsalted butter, add 1/4 teaspoon of salt to the recipe. The secret to success for biscuits is to work the dough as little as possible and keep the fats cold (10-20 minutes in the freezer). Also, make sure to use the middle to upper rack in your oven. Otherwise, the biscuits won't rise.”
READY IN:
35mins
SERVES:
8
YIELD:
8 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 450.
  2. 2. Combine the dry ingredients and mix to distribute everything.
  3. 3. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces.
  4. 4. Add in butter milk and stir just enough to combine.
  5. 5. Turn out dough until floured surface and fold 5-6 times.
  6. 6. Press out so dough is about 1" thick.
  7. 7. Use a 2-inch cutter to cut out the biscuits. Place them on a cookie sheet just touching each other.
  8. 8. Reform dough and continue to cut out biscuits.
  9. 9. Bake for 10-12 minutes until lightly golden.

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