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“This isn't so much a recipe as my technique I learned many years ago. I come from a long line of bad-biscuit makers and I was determined to overcome it. In fact, my Mom was famous for her "Don't Go Near The Water Biscuits." The break came when I tried drop biscuits. That was the last time I ever made them because I learned the secret to consistent quality: moisture control. I then learned that fat plays an important but minor role. You can even make okay biscuits without it, but the outside will be crusty and character is lacking....but the type of fat used is not important. I then switched to oil. It's healthier and much easier. But you can cut in shortening or butter if you wish. Below is a variation on just one recipe. Many will work, just increase the liquid. Wet dough in the mixing bowl (similar to drop biscuits) is the real secret.”
12 biscuits

Ingredients Nutrition


  1. Heat oven to 450°F.
  2. In large bowl, add flour and make a well in the center for mixing.
  3. Add oil to the well.
  4. Stir the well as you add buttermilk mixing in more and more flour until all the flour is involved and the dough is sticky, gummy and on the verge of being "too wet". You may need less than 1 cup for this.
  5. Turn out the dough onto a floured surface and with flour on your hands make into a very soft dough, sprinkling a little extra self-rising flour over it all as needed until no longer sticky.
  6. Try not to work the dough at all or any more than necessary for it to be consistent throughout.
  7. Pat out dough to 1/2-inch thickness.
  8. Cut with floured 2 1/2-inch round cutter. Cut without twisting the biscuit cutter. Place on cookie sheet or greased cast iron skillet.
  9. Bake at 450°F for 12 to 14 minutes or until golden brown.
  10. Brush with melted butter.
  11. Serve warm.

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