These biscuits go with any meal: breakfast, lunch, dinner or even afternoon tea. Sorghum flour is naturally gluten-free and helps give the biscuits their old-fashioned fluffy texture. Serve them warm from the oven with butter and preserves.
Flaky biscuits come in handy for soaking up the mouthwatering broth at the bottom of your bowl of mussels. We know these biscuits are perfectly rich and cheesy on their own, but topped with a little pat of butter, they're even more irresistible.
Tasty in so many ways as a side dish, potatoes lend flavour and moisture to another traditional P.E.I. specialty: biscuits.
These biscuits have a wet dough (like dumplings) that is dropped onto the counter then tossed with just enough flour to shape, giving them a rustic appearance and light and flaky texture. They are easier – and a little messier – to make than rolled biscuits, but that's half the fun.
Quick and easy to assemble and bake, these biscuit fingers make great dippers for hearty soups and stews. Or enjoy them as a snack with honey or hummus.
These buttermilk biscuits are soft, buttery and sure to start your day off right. They're also a great make-ahead dough to keep in the freezer for an easy weekend brunch.
These fluffy biscuits are great at brunch with fresh fruit or enjoy them with a nice bowl of chowder -- either way they are simply the best!
Chicken stewed with tasty root vegetables has long been a favourite coast to coast. In West Vancouver, Janey Purvis bakes her stewed chicken under a blanket of flaky biscuits. This dish never fails to win raves from family, friends and neighbours. It can be mostly made in advance and kept refrigerated for a day. Then just make the biscuits and bake with the stew.
Flaky biscuits are perfect for luring family to the brunch table. If using unsalted butter, increase salt by 1/4 tsp (1 mL).
