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Dotson's Buttermilk Biscuits

This recipe is scaled for restaurant use. For home use, divide the measurements by four, and make the dough in a heavy-duty electric mixer.

  • Yield: Makes 60

Source: Martha Stewart Living Television


  • 6 cups nonfat buttermilk
  • 1 cup solid vegetable shortening
  • 3/4 cup sugar
  • 1/3 cup baking powder
  • 12 cups self-rising flour, plus more for dusting
  • Unsalted butter, melted, for brushing tops
  • Vegetable-oil cooking spray


  1. Preheat a convection oven to 350 degrees. In the bowl of a very large electric mixer fitted with the dough-hook attachment, combine buttermilk, shortening, sugar, and baking powder. Beat or stir to combine. Add flour, a cup at a time, beating just to combine after each addition.

  2. Lightly coat two rimmed baking sheets with cooking spray. Divide dough in two. On a lightly floured surface, roll out one half of dough to about 3/4 inch thick. Use a lightly floured biscuit cutter to cut dough into 2 1/4-inch rounds. Transfer to prepared baking sheet. Brush tops lightly with melted butter. Repeat with second half of dough. Bake until light-golden brown and cooked through, 12 to 16 minutes.

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