Flaky Biscuits Flaky Biscuits

Author: Canadian Living

The combination of shortening and butter gives these pretty rolled biscuits a crisp flakiness with a lovely buttery flavour that pairs well with soups and stews. When cutting biscuit dough, make sure to cut straight down and not twist the cutter, which can seal the biscuits' edges and prevent them from rising fully.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: May 2010



In large bowl, whisk together flour, baking powder, sugar and salt. Using pastry blender, 2 knives or fingertips, cut in butter and shortening until in coarse crumbs with a few larger pieces. Make well in centre; pour in milk all at once. Stir with fork just until dough clings together.

Turn out onto lightly floured surface; knead lightly 10 to 12 times. Pat out into scant 3/4-inch (2 cm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out biscuits, dipping cutter in flour between cuts. Repeat with scraps once.

Bake on ungreased or parchment paper–lined baking sheet in 450°F (230°C) oven until risen, golden and flaky, about 12 minutes. Serve warm.

Nutritional facts Per biscuit: about

  • Sodium 187 mg
  • Protein 3 g
  • Calories 188.0
  • Total fat 10 g
  • Potassium 55 mg
  • Cholesterol 13 mg
  • Saturated fat 4 g
  • Total carbohydrate 21 g


  • Iron 9.0
  • Folate 24.0
  • Calcium 6.0
  • Vitamin A 5.0
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Flaky Biscuits