Buttermilk Biscuits

Mellow, buttery and flaky buttermilk biscuits. Pair them with jam for breakfast or gravy or dinner!

  • 500 mL (2 cups) all-purpose flour
  • 15 mL (1 tbsp) baking powder
  • 2.5 mL (½ tsp) baking soda
  • 2.5 mL (½ tsp) salt
  • 80 mL (⅓ cup) Farmers 20/80 Spread
  • 177 mL (¾ cup) Farmers Buttermilk
  1. Preheat the oven to 230 °C (450 °F).
  2. Sift together the flour, baking powder, baking soda and salt. Cut in the Farmers 20/80 spread until the mixture resembles coarse crumbs.
  3. Add the Farmers Buttermilk to the mixture all at once.
  4. Stir with a fork, just until dough forms around the fork.
  5. Turn the dough onto a floured board. Knead it gently 10–12 times. Roll the dough out to 1.27-cm (½-in.) thickness and, using a biscuit cutter, cut the dough.
  6. Place it on an ungreased cookie sheet and bake it until it is golden brown or about 12 minutes.