Farmhouse Biscuits

About Farmhouse Biscuits

Farmhouse Biscuits began in 1962, when Philip and Dorothy McIvor transformed Higher Oaklands Farm into more than just a home. Facing a harsh winter, Dorothy baked biscuits to sell alongside the family’s market produce, a decision that quickly grew from farmhouse kitchen batches into a thriving small bakery. With the help of their mothers, Lillian and Mary, the McIvors created biscuits that captured the warmth of tradition and the care of family baking. By 1973, the business focused solely on biscuits, guided by a commitment to family recipes and traditional methods. In 1978, growing demand led to a move to Nelson, Lancashire, where we remain rooted today. What began with one farmhouse kitchen has become a 200,000 square foot bakery, employing up to 300 people who continue our legacy of quality and care. Though much has changed, our values remain the same — using the finest ingredients and trusted methods to create biscuits that carry both tradition and a touch of modern creativity. From gifts to gatherings, or simply enjoying an everyday moment, our biscuits are made to bring people together. More than sixty years on, we are still baking with passion, creating memories one biscuit at a time.

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