Cinnamon Biscuits

Cinnamon-BiscuitsMakes 8-12 servings

Preheat oven to 400°F


  • 2 cups all-purpose flour, sifted
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • ¼ cup vegetable oil
  • ¾ cup buttermilk
  • ½ cup softened butter or margarine
  • 2 tbsp ground cinnamon
  • ¾ cup brown sugar


Sift together all dry ingredients, stir in vegetable oil and buttermilk until just blended. On a lightly floured surface knead dough until smooth. Roll dough into a 15×8 inch rectangle.

Spread butter over dough. Combine brown sugar and cinnamon and sprinkle over butter.

Roll up rectangle (jelly roll fashion), starting from the long side. Pinch seam to seal.

Cut roll in 1½ inch slices and place in a lightly-greased 9 inch round baking pan and bake until lightly brown, approx. 15-20 minutes. Remove from oven and serve warm.



  • If you don’t have any buttermilk, add 1 tbsp vinegar to ¾ cup milk and let set for 10 minutes.
  • 1 stick of butter = 8 tbsp = 4 oz = ½ cup = 110g.
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Newfoundland is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy NL culture, cuisine and its traditions. With completion of a Culinary Management program at Liaison College, Oakville, Ont, a Certificate in Baking at George Brown College, Toronto, Ont and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit some of the older ones and fine-tune them using today’s techniques (if possible). Also, I want to preserve some of the older and forgotten recipes that have been lost with time.

Re-discover Newfoundland and Labrador Cuisine, bring out the old recipes that your grandma and mom had written down on old scribblers or cook up recipes that were passed down from generation to generation. Relive again the taste. Experience the flavours and aromas that were once an everyday occurrence in our childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven?

Come taste times gone by and traditions of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every morsel. Consider the true blend of Aboriginal, English, French, German, Irish, Portuguese, Scottish and Spanish ancestry in our very unique cuisine.

Savour and experience recipes from times past, such as; Fish & Brewis, Fried Cod Tongues, Cod Fish Stew, Fish Cakes, Toutons, Salt Junk Dinner, Pease Pudding, pea Soup, Dumplings, Cabbage Soup, Colcannon, Flipper Pie, Pan Fried brook Trout, Turr, Baked Salt Water Duck, John Bull Stew, Drawn Butter, Kedgaree, Wild Hare (Rabbit) Stew and Pie, Old Fashioned Bake Beans, Figgy Duff, Pork Bang Belly, Beaslin Cake, Lobsouse, Bake Cod Row, just to name a few.

Just maybe, we can bring back “the good ole times” our grandparents and parents once shared at the kitchen parties, card games, mummering and telling yarns, while we cook up a good scoff with our friends.

If you have any old family recipes pass down or new ones you want to share with the world, please send them to me. If you like, forward a photo of the dish and your recipe, I will post it.

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NL Hospitality Still Alive & Going Strong!!!

Doreen-&-Gerald-WellsI thought that NL hospitality was either dead or disappearing from our beautiful Island, until I had the opportunity and privilege of meeting two wonderful people, Doreen and her hubby Gerald Wells from Clarke’s Beach.

It all started when her best friend “Michele Lawlor” contacted me to sign one of the Bologna Cookbooks for a birthday gift for Doreen. Because of the logistics involved, and that I was heading towards St. John’s, I volunteered to bring the gift to her friend.

First, I met Gerald, we had a little chat outside in his yard, then proceeded to their house where I introduced myself to Doreen, and explained that the gift was from her friend Michele. Within seconds I was sitting at their kitchen table eating Doreen’s delicious tea biscuits (which is a secret recipe) with a cup of steeped tea and having a great chat with both of them.

It’s has been a long time since this happened to me. Doreen and Gerald, thank you for restoring my faith in Newfoundland & Labrador hospitality and thank you for making me feel welcome in your home.


Note: Doreen is frying Country Pride bologna, which is actually made in Mount Pearl, NL. It is absolutely delicious.  Morris Foods, Mount Pearl, NL


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