Buttermilk Biscuits


Buttermilk Biscuits
These buttermilk biscuits are soft, buttery and sure to start your day off right. They're also a great make-ahead biscuits to keep in the freezer for an easy weekend brunch.


2-1/2 cups (625 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
2-1/2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) buttermilk
1 egg


Line rimless baking sheet with parchment paper, or grease; set aside.

In bowl, whisk flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. In small bowl, whisk buttermilk with egg; add to flour mixture and stir with fork to make soft dough.

With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Pat into 3/4-inch (2 cm) thick round. Using 2-1/2-inch (6 cm) floured round cutter, cut out rounds. Place on prepared baking sheet.

Bake in centre of 400°F (200°C) oven until golden, 12 to 15 minutes. (Make-ahead: Let cool. Store in airtight container for up to 1 day or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

Caramel Apple Biscuits: When adding buttermilk mixture to flour mixture, add 1 apple, peeled, cored and chopped, and 1/3 cup (75 mL) toffee bits or raisins. Brush unbaked tops with 1 beaten egg; sprinkle with 1/2 tsp (2 mL) granulated sugar.

Quick Cinnamon Pinwheels: Roll out dough to 10- x 6-inch (25 x 15 cm) rectangle. Spread with 2 tbsp (25 mL) softened butter, leaving 1/2-inch (1 cm) border at 1 long side. Sprinkle with 1/4 cup (50 mL) packed brown sugar and 1 tsp (5 mL) cinnamon. Starting at filled long side, roll up dough; pinch edges to seal. Using serrated knife, cut into 1-inch (2.5 cm) thick slices. Arrange, cut side down, in parchment paper-lined or greased 13- x 9-inch (3.5 L) metal cake pan. Bake for 15 to 20 minutes.

Sesame Cheese Croissants: Roll out dough to 14-inch (35 cm) circle. Spread with 2 tbsp (25 mL) Dijon mustard. Sprinkle with 3/4 cup (175 mL) shredded extra-old cheddar cheese. Cut into 12 pie-shaped wedges. Starting at each wide end, roll up to form crescent. Place on parchment paper-lined or floured rimless baking sheet. Brush tops with 1 beaten egg; sprinkle with 1 tbsp (15 mL) sesame seeds.

Servings: 12

Nutritional Info.

approx. Per Serving

Cal  186

Pro  4 g

Total Fat  9 g

Sat. Fat  5 g

Carb- 23 g

Fibre  1 g

Chol  -

Sodium  303 mg

%RDI  -

Calcium  5%

Iron  9%

Vit A  8%

Vit C  -

Folate  16%