These tender, baking-powder-raised biscuits follow the Five Roses version presented by Parks Canada and linked to the Lachine Canal's Montreal milling history. The name travelled through widely distributed Canadian cookbooks, making this a familiar national baking tradition rather than an Ontario-origin claim.
These tender, baking-powder-raised biscuits follow the Five Roses version presented by Parks Canada and linked to the Lachine Canal's Montreal milling history. The name travelled through widely distributed Canadian cookbooks, making this a familiar national baking tradition rather than an Ontario-origin claim.
Step 1Heat the oven to 220°C and place a rack in the centre. Keep the butter and milk cold. Set an un-greased baking sheet nearby.
Step 2Whisk the flour, baking powder, salt and sugar together in a large bowl until evenly combined.
Step 3Cut in the cold butter with a pastry blender or fingertips until the mixture resembles coarse cornmeal, with a few pea-size butter pieces. Work quickly so the butter stays cool.
Step 4Pour in the cold milk and stir gently just until a soft dough forms. Stop as soon as no dry flour remains. Do not knead or taste the raw dough. Wash hands after handling flour or dough, and clean bowls, tools and surfaces with hot soapy water.
Step 5Turn the dough onto a lightly floured surface. Pat it into a thick sheet, then fold and roll gently 8–10 times. Finish at 2 cm thick; do not press hard or overwork it.
Step 6Cut 6 cm rounds and place them on the un-greased baking sheet with a little space between. Bring scraps together once, pat to 2 cm and cut again. Bake at 220°C for 15–20 minutes, until the tops and bottoms are golden and the centres are fully baked. Cool on a wire rack for 10 minutes.
Step 7Serve warm with tea, butter, jam or honey; those extras are not included. Cool remaining biscuits promptly and refrigerate within 2 hours at 4°C or colder. Discard biscuits left at room temperature for more than 2 hours. Use refrigerated leftovers within 2–3 days or freeze; reheat to 74°C if serving warm.
The biscuits are best served warm. For make-ahead convenience, measure the dry ingredients and cut the butter into cubes in advance, then keep them covered and refrigerated separately. Keep leftover biscuits in a clean covered container at 4°C or colder, use within 2–3 days, or freeze. Discard food left at room temperature for more than 2 hours; reheat leftovers to 74°C if serving warm.
Rounded estimate for 1 of 24 biscuits, calculated from the stated ingredient weights using average Canadian Nutrient File values. Baking powder composition and brand, butter and milk products, and the exact cutter yield can change the result; dusting flour is excluded. Not laboratory analysis or package-label data.
Contains wheat (gluten) and milk from the butter and milk. No egg is used. Check flour and baking powder labels for other ingredients or cross-contact information.
Yes. The 6 cm cutter gives about 24 biscuits; a larger cutter makes fewer, larger biscuits. Keep them about 2 cm thick and check a larger piece for a fully baked centre.
