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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.

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  • Cooking time10 min
  • Prep time10 min
  • Servings6
recipe image Buttermilk Biscuits


  • 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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.
During this time, when ingredients may be hard to find, we've listed some easy substitutions. -If you don't have baking powder, use 1-1/2 teaspoons ( 7 mL) lemon juice combined with 3/4 teaspoon (4 mL) baking soda Or 1/2 plus 1/8 (3 mL) teaspoon baking soda combined with 1-1/4 teaspoons (6 mL) cream of tartar. -If you don't have baking soda increase baking powder to 1 tablespoon plus 1/2 teaspoon (17 ml). -If you don't have buttermilk stir 2-1/4 teaspoons. (11 mL) lemon juice or white vinegar into 3/4 cup (175 mL) milk and let sit 5 minutes. -Use any Becel product instead of Becel Plant-Based Bricks.

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