Light and flaky, these basic buttermilk biscuits can be served at any meal, any time of the day. Or try our Caramelized Onion and Canadian Parmesan Variation!
- Prep: 20 minutes
- Cooking: 20 minutes
- 2 cups (500 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) unsalted Canadian butter, cold and cut into cubes
- 1 cup (250 mL) buttermilk, cold, divided
- Caramelized Onion and Canadian Parmesan Variation
- 1/2 tsp (2 mL) pepper
- 2 tbsp (30 mL) caramelized onions
- 4 tbsp (60 mL) grated Canadian Parmesan cheese, divided
- 2 tbsp (30 mL) chives
Preheat oven to 425˚F (220˚F). In large bowl, whisk together flour, baking powder, baking soda and salt. Rub cold butter cubes into flour mixture using fingertips until mixture resembles coarse crumbs.
Stir in 3/4 cup (175 mL) buttermilk just until incorporated.
Transfer dough to lightly floured surface; knead gently for 3 to 5 minutes or until dough comes together (do not overwork dough). Pat dough into 4-inch (8 cm) square, about 1-inch (2.5 cm) thick. Cut into four 2-inch (5 cm) squares.
Place squares on parchment paper–lined baking sheet, spacing evenly apart. Brush biscuits lightly with remaining buttermilk.
Bake for 15 to 20 minutes or until golden brown. Serve warm or at room temperature.
Caramelized Onion and Canadian Parmesan Variation
Proceed steps above with following modifications:
Stir pepper into flour mixture.
After rubbing butter into flour mixture, toss with caramelized onions, 2 tbsp (30 mL) grated Parmesan cheese and chives. Continue with recipe.
After brushing the biscuits with Canadian buttermilk, sprinkle 2 tbsp (30 mL) grated Canadian Parmesan cheese over top before baking.
Serve biscuits with jam or hot honey butter if desired.
Alternatively, cut biscuits into rounds if preferred, rerolling scraps as needed.
Nutritional informationPer serving