These biscuits pair perfectly with butter and fresh jam, homestyle gravy, or top them with shredded cheddar cheese and garlic before baking for a more savory version!


  • 2 cups unbleached, all-purpose flour (and some for dusting the board)
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 6 tablespoons cannabis butter (very cold)
  • 1 cup buttermilk
  • ½ cup sugar (for topping)


  1. Preheat oven to 450 degrees Fahrenheit.
  3. Slice cold butter into large chunks and cut into flour until it resembles coarse meal (lumpy).
  4. Add buttermilk and work into flour with hands, JUST until it’s combined. Avoiding over-mixing! If it appears too dry, add a bit more buttermilk. It should be wet but not runny.
  5. Place dough on floured board.
  6. Gently pat (do NOT roll) dough until it’s roughly ½’’ thick. Fold dough about 5 times and gently press down to 1’’ thickness.
  7. Use a round cookie cutter to cut biscuits. (*You can gently knead the remaining dough scraps together to make more.)
  8. Place biscuits on a cookie sheet. (*For soft sides- have the biscuits touching one another. For crispy sides, leave 1’’ space between each biscuit.)
  9. Lightly sprinkle sugar on top of biscuits.
  10. Bake for 10-12 minutes or until tops is golden brown!