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Mildred’s Best Buttermilk Biscuits Recipe

Apr 16, 2020

A generation ago, just about everyone (okay, every woman) knew how to make biscuits. It was taken for granted that lunch or dinner would be accompanied by rolls or biscuits hot from the oven. Now (more than one normally would in current times) we are raising yeast, sifting flour and mixing dough balls.

Enjoy this recipe of our Buttermilk Biscuits that we serve fresh and hot during our famous Brunch (and B’lunch!). What you would normally enjoy before your buttermilk pancakes, Veda’s Choice, Huevos Monty or whatever your fave is, you can now enjoy in comfort of your own home. There’s nothing complicated about making these simple luxuries. Try these biscuits with some of your favourite jelly or jam!

Let’s wash those hands and let’s get to it!


  • 1 T of fresh yeast
  • 1 T of warm water
  • 3 cups of 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 T of unsalted butter, melted


  1. Preheat the over to 400ºF (200ºC)
  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.
  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.
  4. Add the buttermilk and the yeast mixture, and mix all the ingredients together until the dough forms a ball.
  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.
  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.

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.

And there you have it! You’re own flakey buttermilk biscuits! Want a demo on how to make these bad boys? Check out our very own Donna Dooher and Megan DeHaas, along with pasty chef and pal, Steve Song this Saturday, April 18 on Instagram LIVE at 12PM EST. See you then!