Recipe: Fluffy biscuits with a Winnipeg twist

File 2016-01-10, 3 30 49 PM

My middle child loves to be in the kitchen with me. He loves getting in there, getting his hands covered in flour and helping me. These biscuits were made at his request. He helped me make these and was delighted with the final product.


  • 2 c. all-purpose flour (I always use Robin Hood. Stir the flour to make sure it’s not packed and spoon into the measuring cup. Level off.)
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. sugar
  • 6 tbsp. cold butter (Many recipes call for unsalted but I always used salted.)
  • 1 cup buttermilk (We might not use all of this. We’re going to see how the dough looks and feels.)
  • pinch baking soda for buttermilk
  • 2 tablespoons melted butter
  • 2 tablespoons milk or heavy cream (We will brush this on the biscuits before baking.)


  1. Preheat oven to 450 degrees.
  2. Mix together flour, baking powder, salt, sugar.
  3. Cut butter into flour with pastry cutter or two knives.
  4. Mixture should be pea-sized crumbles. Place bowl in the freeze for about 10 minutes. Or place outside if you’re making this in winter in Winnipeg. 🙂
  5. Add that pinch of baking soda to the buttermilk and stir slightly.
  6. Take flour mixture out of the freezer or bring inside.
  7. Pour approximately ¾ cup buttermilk into flour mixture. Stir with a wooden spoon. Mixture should be wet and sticky. Add more of the buttermilk, if needed. Remember, we want that dough to be sticky, not dry.
  8. Sprinkle flour on the counter or mat.
  9. Flour hands and form dough into a ball. Knead no more than 8-10 times with hands. Less is best. Pat down to an inch and a half thickness. Do not use a rolling pin.
  10. Using a biscuit cutter, cut biscuits with an up and down motion. Do not twist.
  11. Place on baking sheet or cast iron pan. Biscuits should be touching. Brush tops with milk.
  12. Bake for 12-15 minutes.
  13. Brush with softened butter when they come out of oven.

PS. If you don’t have buttermilk, you can make your own by adding 1 tbsp. of vinegar to a cup of milk and let sit for approximately 10 minutes to thicken. Or if you have milk that has gone sour, this is a perfect opportunity to use that milk and not waste it!

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