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Servings: 16 biscuits

Prep Time: 30

Cook Time: 12


4 cups all-purpose flour

1/2 cup grated Parmesan cheese

2 tablespoons baking powder

2 teaspoons sugar

1 teaspoon baking soda

6 tablespoons cold butter, cut into pieces

6 tablespoons chilled solid vegetable shortening

1 cup buttermilk plus 2 tablespoons, divided

1/2 cup FRANK'S® REDHOT® Cayenne Pepper Sauce

Sesame seeds (optional)


Heat oven to 450°F. Place flour, cheese, baking powder, sugar and baking soda in blender or food processor. Cover; process 30 seconds. Add butter and shortening; process, pulsing on and off, until fine crumbs form. Transfer to large bowl.

Add 1 cup buttermilk and Frank's RedHot Sauce all at once. Stir together just until mixture starts to form a ball. (Dough will be dry. Do not over mix.)

Turn dough out onto a lightly floured board. With palms of hands, gently knead 8 times. Using a floured rolling pin or hands, roll or pat dough to 3/4-inch thickness. Using a 2 1/2 inch round biscuit cutter, cut out 16 biscuits, re-rolling dough as necessary.

Place biscuits 2-inches apart on large foil-lined baking sheet. Brush tops with remaining 2 tablespoons buttermilk; sprinkle with sesame seeds. Bake 12 to 15 minutes or until golden.


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