Classic biscuits

By Julie Van Rosendaal on March 28, 2013
Biscuits make great use of milk, buttermilk or cream that may be on its last legs; or thin some yogurt or sour cream with a little water. They are perfect served with soups, stews and chili – all dishes that make great use of leftovers and kitchen scraps. You can also add a handful of grated cheese, chopped chocolate or berries; toss with the flour mixture before you add the milk.


2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1/4 tsp (2 ml) salt
1/2 cup (125 ml) butter
1 cup (250 ml) milk, buttermilk, cream or thinned yogurt or sour cream


1. Preheat the oven to 400˚F.

2. In a bowl (or the bowl of a food processor) combine the flour, baking powder and salt.

3. Add the butter and pulse or stir with a fork or pastry blender until almost blended. Bits of butter should be no bigger than the size of a pea. If you’re using a food processor, dump the mixture into a bowl.

4. Add the milk and stir until the dough just comes together. Pat into a 1” thick circle and cut into rounds with a cookie cutter or glass rim, or into eight wedges with a knife. If you like, brush the tops with a little milk or cream, which will brown them nicely.

5. Pull the wedges apart, spacing them at least 1” from each other on the sheet, and bake for 20 minutes, or until golden.

Makes 8–10 biscuits.

Originally published in ParentsCanada magazine, April 2013.

By Julie Van Rosendaal | March 28, 2013

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