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“America's Test Kitchen; you can substitute 1 1/4 cups regular buttermilk or soured milk for the milk and powdered buttermilk, but the flavor will be less.”
1hr 5mins
12 biscuits

Ingredients Nutrition


  1. Position oven rack in the middle of the oven; preheat to 450°; line a baking sheet with parchment paper.
  2. Pulse the flour, buttermilk powder, sugar, baking powder, salt, and baking soda together in a food processor to combine, about 3 pulses.
  3. Scatter the butter and shortening evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.
  4. Transfer the flour mixture to a big bowl; stir in the milk with a rubber spatula until the dough comes together.
  5. Turn the dough out onto a well floured surface; lightly flour your hands and the dough, and knead the dough gently until uniform, about 30 seconds.
  6. Roll the dough into a 10 inch round, about 1 inch thick.
  7. Using a floured 2 1/2 inch biscuit cutter, stamp (don't twist) out 12 biscuits, gently patting the dough scraps back into a uniform 1-inch thick piece as needed.
  8. Arrange biscuits upside down on the prepared baking sheet, spaced about 1 1/2 inches apart.
  9. Bake for 5 minutes; rotate the pan, decrease heat to 400°, and continue to bake until golden brown, 12-15 minutes.
  10. Transfer to a wire rack, let cool for 5 minutes and serve warm.

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