Dairy Farmers of Canada

Rae’s Biscuits

Just five ingredients come together in these no-fail biscuits — light, airy and boasting Canadian dairy.

By Cheryl , Dairy Farmer, Prince Edward Island
  • Prep: 20 minutes
  • Cooking: 15 minutes
  • Total: 35 minutes
Yields 4 to 6 servings
Rae’s Biscuits


  • 3 cups (750 ml) all-purpose flour
  • 3 heaping tsp (30-40 ml) baking powder
  • 1 tsp (5 ml) salt
  • 1 cup (250 ml) whipping (35%) Canadian cream
  • ¾ - 1 cup (175 - 250 ml) Canadian whole milk
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Set oven rack to upper third. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.

In medium bowl, whisk together flour, baking powder and salt.

Stir in cream and combine.

Add milk 2 tbsp (30 ml) at a time, into flour mixture as needed until dough is moistened.

Transfer dough to lightly floured work surface. Knead until soft and smooth. Roll dough out to 1-inch (2.5 cm) thickness. Cut into rounds or to desired shape, rerolling scraps as needed. Transfer to prepared baking sheet, arranging 2 inches (5 cm) apart.

Bake for 12 to 15 minutes or until golden brown.


Serve with butter or jam if desired.

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