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Baked Biscuits

These flaky biscuits make the perfect accompaniment to soup or stew.


  • 1 3/4 cup (425 mL) all-purpose flour
  • 1 Tbsp (15 mL) baking powder
  • 1 Tbsp (15 mL) granulated sugar
  • Dash salt
  • 1/4 cup (60 mL) unsalted margarine
  • 2/3 cup (150 mL) lentil purée
  • 2/3 cup (150 mL) 1% milk


Preheat oven to 425°F (220°C).

In a medium sized bowl, combine flour, baking powder, sugar, and salt.

Cut margarine into mixture and add lentil purée (still cutting) until it resembles coarse oatmeal.

Add milk and fold into flour mixture until ingredients are just incorporated.

Turn out dough onto a lightly floured surface and pat down to 1 1/2 – 2-inches (4 – 5 cm) thick. Cut out biscuits with a 2-inch (5 cm) cookie cutter. Dust cookie cutter with flour to help prevent dough from sticking.

Place biscuits on baking sheet at least 1-inch (2.5 cm) apart.

Bake for 14-16 minutes, or until golden. Serve immediately.


How to Purée Pulses

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