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Buttermilk Biscuits

When cool mornings make socks at the breakfast table essential, we know exactly what to make to stay warm. These biscuits get their flaky texture from buttermilk and Becel margarine.
  • Cooking time10 min
  • Prep time10 min
  • ServingsPortions 6
recipe image Buttermilk Biscuits

Ingredients

  • 2 cups (500 mL) all-purpose flour
  • 2 1/2 tsp. (12 mL) baking powder
  • 1/2 tsp. (2 mL) salt
  • 1/4 tsp. (1 mL) baking soda
  • 1/2 cup (125 mL) Becel® Salted Plant-Based Bricks
  • 3/4 cup (175 mL) buttermilk
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 450°F (230°C).
  2. Combine flour, baking powder, salt and baking soda in large bowl. Cut in Becel Salted Plant-Based Bricks with pastry blender or two knives, until mixture is size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened. Gently press into 8-in. (20 cm) round on lightly floured board.
  3. Cut out 6 biscuits using 3-in. (7.5 cm) biscuit cutter. Arrange biscuits on ungreased baking sheet. Bake 10 minutes or until lightly golden.
*Becel Gold in Quebec.