Fluffy buttermilk cannabis biscuits hot out of the oven can make any meal special.
Serve these biscuits with butter, or with sweet or savory foods. For instance, top with fresh strawberries and whipped cream for a strawberry shortcake. Top with sausage gravy for an awesome wake and bake breakfast. They also make terrific breakfast sandwiches with eggs, bacon, sausage, cheese, etc.
Use Cannabutter to Medicate Cannabis Biscuits
I use cannabutter to infuse these fluffy cannabis biscuits as I think it provides the best flavor and texture.
If you don't already know how to make cannabutter, check out my 4 foolproof ways to make cannabutter tutorial.
A Note About the Dosage for the Cannabis Biscuits Recipe
Each the cannabis biscuits in this recipe will have about 20mg THC IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup cannabis infused butter.
To adjust the dosage for your personal needs and to reflect the strength of the marijuana you are using and the amounts you used to make your cannabutter, take my FREE 10 minute online Dosing Class that will teach you how to do it. Even better, use my handy dosage calculator tools that do all the math for you (see below).
Cheri's Dosage Calculators
Perfect dosing every time, even when not cooking with lab tested weed. Easy to use!
- Oven, food processor (optional)
- 2 cups flour all-purpose
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar granulated
- 2 tablespoons cannabis infused butter
- 2 tablespoons butter
- 2 tablespoons vegetable shortening
- 2/3 cup buttermilk
- 1 tablspoon butter melted
- Preheat oven to 425 degrees F.
- Place flour, baking powder, baking soda, and sugar in the bowl of a food processor and pulse a few times to mix. Add cannabis-infused butter, butter, and shortening and pulse a few times until you have a mixture that resembles coarse crumbs. Spoon into a medium bowl. (Alternately use 2 knives to cut the fat into the dry ingredients.)
- Add buttermilk and stir just until the dough holds together. Mix and knead the dough as little as possible in order to keep the biscuits tender.
- On lightly floured surface, roll dough into a disc about an inch high and 6-inches in diameter. Use a round cookie cutter or a glass about 2 1/2inches in diameter to cut out 8 biscuits, rerolling dough as necessary. Arrange on a baking sheet that’s been covered with parchment paper.
- Brush top of biscuits with melted butter and bake until golden brown, about 15 minutes. Cool on a wire rack for 3 minutes before serving.
- Freezer Friendly! Freeze unbaked biscuits in a single layer before moving to a freezer bag. Bake on a parchment-lined baking sheet at 400 degrees F for 5minutes, brush with melted butter and bake until golden brown, about 15 minutes.