Biscuits
SOUR CREAM BISCUITS
This easy-to-mix biscuit uses oil instead of butter or shortening.
4
1/4
2
1
1/2
1/4
cups (1 L) flour
cup (50 mL) sugar
tbsp (25 mL) baking powder
tsp (5 mL) salt
tsp (2 mL) baking soda
tsp (1 mL) dry mustard
1/8
2
1
1/2
1/3
2
tsp (0.5 mL) cayenne pepper
cups (500 mL) shredded cheddar cheese
cup (250 mL) sour cream
cup (125 mL) oil
cup (75 mL) milk
eggs, lightly beaten
Combine first 7 ingredients (flour through cayenne pepper) in a bowl. Stir in cheese. Whisk together sour cream, oil, milk
and eggs. Add to flour mixture, stirring just until combined. Turn dough out onto a lightly floured surface. Knead gently 5
times. Roll out dough 3/4 inch (2 cm) thick. Using a floured 3 inch (7.5 cm) cookie cutter, cut dough into rounds. Place on
a lightly greased cookie sheet. Bake at 400°F (200°C) for 18 - 20 minutes or until biscuits are golden brown. Makes 16
biscuits.
PARMESAN ONION BISCUITS
2
4
3/4
1/3
cups (500 mL) flour
tsp (20 mL) baking powder
tsp (3 mL) salt
cup (75 mL) butter, chilled
1/2 cup (125 mL) freshly grated
Parmesan cheese
2 tbsp (25 mL) finely chopped green onion
3/4 cup (175 mL) milk
Combine flour, baking powder and salt in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Mix in
Parmesan cheese and onion. Stir in milk just until combined. Turn dough out onto a lightly floured surface. Knead gently
5 times. Roll out dough into a 4x10 inch (10x25 cm) rectangle. Using a sharp knife, cut dough into 10 squares. Place on an
ungreased cookie sheet. Bake at 400°F (200°C) for 15 minutes or until golden brown. Makes 10 biscuits.
BISCUITS SUPREME
This recipe is an old ATCO Blue Flame Kitchen favourite.
2
5
2
1
cups flour
tsp baking powder
tsp sugar
tsp salt
1/2 tsp cream of tartar
1/2 cup shortening
2/3 cup milk
Combine first 5 ingredients (flour through cream of tartar) in a bowl. Cut in shortening with a pastry blender until mixture
is crumbly. Stir in milk just until combined. Turn dough out onto a lightly floured surface. Knead gently 5 times. Roll out
dough 1/2 inch thick. Using a floured 2 inch cookie cutter, cut dough into rounds. Place on an ungreased cookie sheet.
Bake at 400°F for 12 - 15 minutes or until golden brown.
Makes 12 biscuits.
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BLUE CHEESE BISCUITS
2 1/2
2
1/2
1/2
1/4
cups (625 mL) flour
tsp (10 mL) baking powder
tsp (2 mL) baking soda
tsp (2 mL) thyme, crumbled
tsp (1 mL) salt
1/4
2/3
3/4
2
1
tsp (1 mL) freshly ground pepper
cup (150 mL) shortening, chilled and cubed
cup (175 mL) crumbled blue cheese
tbsp (25 mL) finely chopped green onion
cup (250 mL) buttermilk
Combine first 6 ingredients (flour through pepper) in a bowl. Cut in shortening with a pastry blender until mixture is
crumbly. Stir in cheese and onion. Add buttermilk and stir just until combined. Dough will be soft. Turn dough out onto a
lightly floured surface. Knead gently 5 times. Roll out dough into a 4x12 inch (10x30 cm) rectangle. Using a sharp knife,
cut dough into 12 pieces. Place on a lightly greased cookie sheet. Bake at 350°F (180°C) for 20 - 25 minutes or until light
golden brown. Makes 12 biscuits.
CORNMEAL DROP BISCUITS
1 1/2
1
2 1/2
2
cups (375 mL) flour
cup (250 mL) cornmeal
tsp (12 mL) baking powder
tsp (10 mL) sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter, chilled and cubed
1 cup (250 mL) milk
Combine flour, cornmeal, baking powder, sugar and salt in a bowl. Cut in butter with a pastry blender until mixture is
crumbly. Add milk and stir just until combined. Drop 10 equal mounds of batter 2 inches (5 cm) apart onto an ungreased
cookie sheet. Bake at 375°F (190°C) for 20 - 25 minutes or until lightly browned. Makes 10 biscuits.
BUTTERMILK HERB BISCUITS
2
1
1/2
1/4
1/4
cups (500 mL) flour
tbsp (15 mL) baking powder
tsp (2 mL) baking soda
tsp (1 mL) basil, crumbled
tsp (1 mL) rosemary, crumbled
1/4
1/4
1/4
3/4
tsp (1 mL) salt
tsp (1 mL) thyme, crumbled
cup (50 mL) butter, chilled
cup (175 mL) buttermilk
Combine first 7 ingredients (flour through thyme) in a bowl. Cut in butter with a pastry blender until mixture is crumbly.
Add buttermilk and stir just until combined. Turn dough out onto a lightly floured surface. Knead gently 5 times. Roll out
dough 1/2 inch (1.25 cm) thick. Using a floured 2 inch (5 cm) cookie cutter, cut dough into rounds. Place on an ungreased
cookie sheet. Bake at 400°F (200°C) for 12 - 15 minutes or until golden brown. Makes 12 biscuits.
CHEDDAR ONION DROP BISCUITS
2 1/4
2 1/2
2
1
3/4
cups (550 mL) flour
tsp (12 mL) baking powder
tsp (10 mL) sugar
tsp (5 mL) salt
tsp (3 mL) baking soda
1/3
1 1/2
1/4
1 1/4
cup (75 mL) butter, chilled and cubed
cups (375 mL) shredded cheddar cheese
cup (50 mL) thinly sliced green onion
cups (300 mL) buttermilk
Combine flour, baking powder, sugar, salt and soda in a bowl. Cut in butter with a pastry blender until mixture is crumbly.
Stir in cheese and onion. Add buttermilk and stir just until combined. Drop 12 equal mounds of dough 2 inches (5 cm)
apart onto a lightly greased cookie sheet. Bake at 450° F (230°C) for 18 - 20 minutes or until biscuits are lightly browned.
Makes 12 biscuits.
2016 © ATCO Blue Flame Kitchen. All rights reserved.
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Need tips on cooking, recipes, food safety, stain removal and other household problems? We can help. Call us toll-free
at 1.877.420.9090, email us at [email protected], or chat with us online using our live chat tool!