Canadian Biscuits

When I was first married, I told my Southern-born husband that I was going to make him biscuits. He was pleased, but when I put the biscuits in front of him, he took one look and said, “Those aren’t biscuits.”
It seems that what I had grown up thinking of as biscuits were a far cry from what most Americans, especially Southerners, consider biscuits. My biscuits were cakey and sweet, closer to the base of a strawberry shortcake than the typical flaky Southern-style biscuit. (If you want to make those, Mr. Savvy recommends this recipe.)
Over the years, I have grown to prefer the Southern biscuit, but sometimes I still get in the mood for the ones I ate growing up. So here they are.
This is my mom’s recipe. Since her family is from Canada, I’m calling these Canadian Biscuits, although they may be closer to tea cakes or scones. I like to eat them with butter and jam, but they also make a kickass base for strawberry shortcake–just add cut-up strawberries and a dollop of whip cream.

Canadian Biscuits

Makes 6 biscuits


    2 c flour
    4 Tbs sugar
    1 Tbs + 1 tsp baking powder
    4 Tbs butter
    1 egg + milk = 2/3 cup*


* In a 2/3 measuring cup, break an egg and stir with a fork. Fill with milk until the total of both the egg and milk is 2/3 cup.
Preheat the oven to 400 degrees.
In a bowl, stir together flour, sugar, and baking powder. Cut in the butter until the mixture is crumbly. Add the milk/egg mixture and mix until you have a dough.
Turn the dough out onto a flour surface. Pat out or roll the dough until it is about 1/2 inch thick. Dip a drinking glass or cookie cutter in flour and cut out biscuits until you have 6 total.
Transfer to an oiled cookie sheet and bake 10-12 minutes, until the biscuits are lightly golden. Enjoy!

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3 thoughts on “Canadian Biscuits”

  1. Ha! This reminded me of some of the times my husband & I have used the same word to mean totally different things because of his German upbringing.
    I’m Canadian, by the way & I’d call those scones because they’re sweet. Biscuits (as we use the term) are generally savoury.

  2. This is similar to the recipe my mom uses for individual strawberry shortcakes. I don’t have her cookbook, but I know that basically all she does is double the sugar in a standard Southern biscuit and uses regular milk instead of buttermilk. My mom’s roots are in New England so it makes sense that her recipe is similar! 🙂


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