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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.”
READY IN:
1hr 5mins
YIELD:
12 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  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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