Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
30 Mins
Total Time
53 Mins
Makes about 15 biscuits

Add your own signature spin with a few teaspoons of your favorite herb, such as thyme or rosemary.


How to Make It

Step 1

Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

Step 2

Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-inch-thick circle.

Step 3

Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed. Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly brush tops with 2 Tbsp. melted butter.

Step 4

Bake at 500° for 13 to 15 minutes or until golden brown.

Step 5

Note: We tested with White Lily Bleached Self-Rising Flour.

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