Fresh Alberta Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Cold butter: Adds richness and flakiness to the biscuits.

Milk: Brings the dough together and adds moisture.

When cutting in the butter, make sure it is cold and in small pieces. This ensures that the butter doesn't melt into the flour mixture, which helps create those desirable flaky layers in your biscuits. Use a pastry cutter or two knives to achieve a coarse crumb texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• cold butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor.

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, but it will impart a slight coconut flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits more tender.

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative, though it may slightly change the flavor and texture.

• Allow the biscuits to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the biscuits soggy.

• For short-term storage, place the cooled biscuits in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• If you want to keep the biscuits fresh for a longer period, store them in the refrigerator. Place them in an airtight container or wrap them tightly in aluminum foil. They will stay fresh for up to a week.

• To freeze the biscuits, first ensure they are completely cooled. Wrap each biscuit individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together.

• Place the individually wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of their freshness.

• Frozen biscuits can be stored for up to 3 months. When you're ready to enjoy them, thaw the biscuits at room temperature or in the refrigerator overnight.

• To reheat the biscuits, preheat your oven to 350°F (175°C). Place the thawed biscuits on a baking sheet and bake for about 10 minutes, or until they are warmed through. For a quicker option, you can also reheat them in the microwave for about 20-30 seconds, but be cautious as they can become chewy if overheated.

• For an extra touch of freshness, brush the tops of the reheated biscuits with a little melted butter before serving. This will give them a delightful, just-baked flavor and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the biscuits in aluminum foil to prevent them from drying out.
  3. Place the wrapped biscuits on a baking sheet.
  4. Heat in the oven for about 10-15 minutes or until they are warmed through.

• Microwave Method:

  1. Place a damp paper towel over the biscuits to keep them moist.
  2. Microwave on medium power for 20-30 seconds.
  3. Check if they are warm enough; if not, continue to heat in 10-second intervals.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the biscuits directly on the rack or on a small baking sheet.
  3. Heat for about 5-7 minutes or until they are warmed through.

• Stovetop Method:

  1. Heat a skillet over low heat.
  2. Place the biscuits in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• Steaming Method:

  1. Bring a pot of water to a simmer and place a steaming basket over it.
  2. Place the biscuits in the steaming basket.
  3. Cover and steam for about 5 minutes or until they are warmed through.

• Oven: Preheat to 450°F (230°C) to bake the biscuits until golden brown.

• Large bowl: Use to whisk together the flour, baking powder, and salt.

• Whisk: Ideal for combining dry ingredients evenly.

• Pastry cutter: Helps to cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Essential for accurately measuring the flour and milk.

• Measuring spoons: Necessary for measuring the baking powder and salt.

• Rolling pin: Roll out the dough to about ½ inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the biscuits on this for baking.

• Floured surface: Use this to knead the dough gently.

• Knife: Useful for cutting the butter into small pieces.

• Cooling rack: Place the baked biscuits on this to cool down.

Pre-measure ingredients: Measure out all flour, baking powder, salt, and butter before starting to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough ahead of time and chill it in the fridge. This makes it easier to handle and cuts down on prep time.

Preheat the oven early: Start preheating your oven as soon as you begin gathering your ingredients to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.