Fluffy Canadian Buttermilk Biscuits

Name: Fluffy Canadian Buttermilk Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 biscuits
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1/2 cup unsalted butter (very cold, cubed); 3/4 cup buttermilk (cold)

30 min 8 biscuits Easy

All Recipes

Enjoy these fluffy, tender Canadian buttermilk biscuits, perfect for breakfast or as a side to any meal.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Easy

Buttermilk biscuits are a classic favourite in many Canadian households. These beautiful golden biscuits are incredibly fluffy and tender, making them ideal for breakfast or as a side dish to a hearty dinner. The secret to their perfect texture lies in the cold butter and buttermilk, which create layers that rise beautifully in the oven. This recipe simplifies the technique while preserving all the flavour and texture you love. It's ideal for both novice bakers looking to try their hand at biscuit making and experienced bakers seeking a reliable go-to recipe. Whether you're serving them with a spread of butter and jam or using them as a base for a breakfast sandwich, these biscuits are sure to delight.

Instructions

Preheat the oven

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Incorporate butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Pro tip: Keep the butter as cold as possible to ensure flaky layers.

Add buttermilk

Pour the cold buttermilk into the flour mixture, stirring with a fork until just combined. Do not overmix.

Pro tip: The dough should be slightly sticky and clumpy.

Knead the dough

Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together, then flatten it into a 2 cm (3/4 inch) thick rectangle.

Cut the biscuits

Using a 6 cm (2.5 inch) round cutter, cut out biscuits and place them on the prepared baking sheet.

Pro tip: Press straight down with the cutter without twisting to help the biscuits rise evenly.

Bake the biscuits

Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.

Pro tip: Rotate the baking sheet halfway through for even baking.

💡

Tips & Tricks

Ensure your butter is very cold for the flakiest layers.
Do not overmix the dough to prevent tough biscuits.
Use a sharp cutter to ensure the biscuits rise evenly.

Frequently Asked Questions

What makes buttermilk biscuits fluffy?

The acidity in buttermilk reacts with baking soda, creating lift and resulting in fluffy biscuits.

Can I substitute regular milk for buttermilk?

Yes, mix 3/4 cup milk with 3/4 tbsp lemon juice or vinegar to substitute for buttermilk.

How do I store leftover biscuits?

Store them in an airtight container at room temperature for up to two days, or freeze for longer.

Can I make these biscuits ahead?

Yes, prepare and cut the dough, then freeze the biscuits. Bake from frozen, adding a few extra minutes.

Why should the butter be cold?

Cold butter creates steam pockets in the dough, resulting in flaky layers.

Serving Suggestions

Serve these buttermilk biscuits warm from the oven, perhaps with a pat of butter or a drizzle of honey. They also pair well with savoury dishes like soups and stews, enhancing any meal with their soft, buttery texture. To make ahead, prepare the dough and cut the biscuits, then freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. Store baked biscuits in an airtight container at room temperature for up to two days or freeze for longer storage.

Nutrition per serving

170

Calories

Protein

Fat

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