Will make 18 biscuits. Butermilk Biscuits are easy and quick to make for a weekend brunch.
The combination of shortening and butter gives these pretty rolled biscuits a crisp flakiness with a lovely buttery flavour that pairs well with soups and stews. When cutting biscuit dough, make sure to cut straight down and not twist the cutter, which can seal the biscuits' edges and prevent them from rising fully.
These biscuits start with our Cranberry Pistachio Biscuit Mix, which can be packaged in stackable metal canisters and makes a wonderful hostess gift.
Use our at-the-ready biscuit mix to make a batch of six Golden Biscuits.
These flaky biscuits are the perfect foil for Nova Scotia Seafood Chowder.
Alex C. in David H. Church Public School likes cheese biscuits. The recipe was submitted to the Orillia & Area Nutrition Network. Here's how he can make them from scratch. If he wants to make raisin or dried cranberry biscuits, he can omit the cheese and replace it with raisins or dried cranberries.
To make these biscuits ahead of time, cut the shortening into the dry ingredients and refrigerate for up to one week. A few hours before serving, add the buttermilk, then cover and refrigerate the unbaked glazed biscuits to bake just before serving.
These spicy biscuits are sure to become a family favourite. To make the flakiest biscuits, use very cold butter, working quickly when combining with flour. Simply omit the chilies if your family prefers a milder flavour. Try the biscuits with your favourite chili or corn chowder.
Grated apple lends these easy-to-make retro biscuits their tender texture. Choose a baking apple commonly used in pie for the fluffiest, moistest biscuits. Serve them warm alongside soup, stew, chili or a roast dinner.
