Mildred's Buttermilk Biscuits

15 mins Prep Time

18 mins Cook Time

Written By

Robin Winship

Make these flaky, buttery biscuits from Mildred's Temple Kitchen for your next baking project! The perfect addition to a weekend brunch spread, enjoy these biscuits with your favourite jam or clotted cream.

Oh, and a note directly from Mildred's themselves. Tip: Is it just little ol’ you for brunch and you can’t eat all 12 biscuits? Place the unbaked biscuits on a parchment paper-lined baking sheet and pop into the freezer. When they’re frozen through, transfer them to a freezer bag or tightly sealed container. As the craving strikes, take some out of the freezer, place on a tray and defrost completely in the refrigerator before baking.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @mildredstemplekitchen!

Ingredients

Buttermilk Biscuits

1 tbsp fresh yeast (you can skip this, just be sure to roll your dough out extra thick)
1 tbsp warm water
3 cups all-purpose flour
2 tsp of baking powder
½ tsp of baking soda
2 tsp of white sugar
1 tsp of salt
1 cup of unsalted butter, cold
1 cup of buttermilk
2 tbsp of unsalted butter, melted

Directions

Buttermilk Biscuits

6 Steps

Step 1

Preheat the oven to 400 degrees Fahrenheit.
Step 2

Wake up your yeast by dissolving it in the warm water. Once it’s foamy, in about 5 minutes, it’s ready to use.
Step 3

Sift the flour, baking powder, baking soda, sugar and salt into a separate bowl. Using a coarse cheese grater, grate the cold butter into the dry ingredients and combine with your fingertips until the texture is crumbly.
Step 4

Add the buttermilk and the yeast mixture, and mix all the ingredients together until the dough forms a ball.
Step 5

Turn the dough out onto a lightly floured surface and knead gently until smooth, about 2 minutes. Roll the dough out to a 1″ (2.5cm) thickness. Dust a sharp knife with some flour and cut the biscuits into 2″ (5cm) squares.
Step 6

To bake, place the biscuits 2″ (5cm) apart on a parchment paper-lined baking skeet. Brush the tops with melted butter. Bake on the top rack of the oven for 15 to 18 minutes until puffed and lightly golden.

Ingredients

Buttermilk Biscuits

1 tbsp fresh yeast (you can skip this, just be sure to roll your dough out extra thick)
1 tbsp warm water
3 cups all-purpose flour
2 tsp of baking powder
½ tsp of baking soda
2 tsp of white sugar
1 tsp of salt
1 cup of unsalted butter, cold
1 cup of buttermilk
2 tbsp of unsalted butter, melted