Fluffy buttermilk biscuits

Homemade Buttermilk Biscuits
As we transition into fall, the cravings for comfort food begin. If you are looking for something savoury to complement your favourite hearty soup or gravy, then you are in for a treat!

This recipe is courtesy of our culinary arts training program, Cooking for Life, which prepares homeless youth for a career in hospitality.




Yield: 15 biscuits with 2 inch cutter

  • 2 cups all purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ¾ cup COLD shortening or butter
  • 1 cup buttermilk
  • 1 egg – beaten with a splash of cold water for egg wash


  1. Preheat oven to 375°F
  2. In a mixing bowl combine flour, baking powder and salt and mix together thoroughly
  3. Cut in the cold shortening/butter into the dry mixture, using a dough blender or pulsing in a food processor
  4. Shortening/butter should look like small chunks – even after the dough is formed
  5. Add all the milk and stir and knead to make a soft and slightly sticky dough
  6. Turn out onto a lightly floured clean surface and knead gently
  7. Do not over work dough, the less time spent touching the dough the better
  8. As soon as the dough is at a place where majority is held together, stop kneading
  9. Roll out to about ½ inch thickness
  10. Cut to desired size using round cutter or just a dough cutter/bench scraper
  11. Place on baking sheet lined with parchment paper
  12. Use a pastry brush to apply egg wash to the tops of each
  13. Bake for around 10-15 minutes, each oven will impact cooking time slightly
  14. If using a dead-air oven (not a convection oven) remember to rotate tray halfway through
  15. Enjoy immediately – pairs great with cranberry butter or southern style sausage gravy

One thought on “Fluffy buttermilk biscuits

  1. I have made almost ALL of your recipes & you are to be congratulated! Every recipe has been a culinary delight to taste! Keep up the good work!

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