Buttermilk Biscuits

Delicious alongside a hot bowl of soup. Add 1tsp (5 mL) vinegar or lemon juice to milk if you don't have buttermilk. Don't re-roll the dough after the initial shapes are cut. Use the pieces to make fun shapes or bake as is.

Serves: 24 Biscuits
Prep Time: 10 minutes
Bake Time: 12-14 minutes per batch


3 cups (750 mL) all-purpose flour
4 tsp (20 mL) baking powder
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) salt
1/2 cup (125 mL) cold butter, cut into smaller pieces
1-1/2 cups (375 mL) buttermilk

Cooking Instructions:

Preheat oven to 450F. In food processor bowl, combine flour, baking powder, baking soda, and salt; give it a whirl. Add butter pieces and pulse until the consistency of small peas. Turn mixture out into large bowl. Add buttermilk; stir with fork just until a soft dough forms. Turn onto floured surface; sprinkle lightly with flour. Knead gently 10-12 times until no longer sticky. Roll or press dough to 1/2-inch thickness: cut with 2-inch floured cutters. Place biscuits 2-inches apart on baking sheet. Bake for 10-14 minutes or until golden brown.