Best Biscuits & Honey Butter
1 C Whole Milk, fridge cold
2 Tbsp Lemon juice
2 Tsp Vanilla Extract
2 C unbleached All Purpose Flour, plus more for dusting
¼ Tsp Baking Soda
1 Tbsp Baking Powder
1 Tsp Kosher Salt
6 Tbsp cubed Unsalted Butter, fridge cold
Heat oven to 425 degrees Fahrenheit.
In a clean dry bowl add milk and lemon juice and let sit for a few minutes, until the milk starts to curdle.
Combine all ingredients in a clean dry bowl and mix well. Using your fingertips, break up the fridge cold butter into pea size pieces and mix through the dry ingredients.
Add vanilla extract to curdled milk and lemon juice then add this wet mix to the dry mix with butter. Using the handle end of a wooden spoon, mix till it is a wettish clumpy dough. Transfer to fridge for a few minutes to make sure all ingredients are fridge cold again.
Turn the dough out into a well floured clean surface and form a rectangle using the palm of your hands, roughly 9” x 6”. Fold the right third of the dough over the middle and then fold the left third over the rest so there are three layers stacked on top of one another. Flip the dough and flatten with your palm once agin to 9” x 6” rectangle. Repeat this process 4 times minimum, ensuring that the working surface is dusted enough so that the dough does not stick throughout. Transfer the dough to a parchment lined baking sheet and refrigerate for 5- 10 minutes again.
Cut chilled dough into 6 evenly sized biscuits and space them out on the tray so that they are not touching. Place in oven and bake for 9 minutes, turn tray and cook for another 4 minutes. They biscuits should be puffy, flaky and golden brown.
Serve with Honey Butter (below recipe)
1/2 lb room temperature Unsalted Butter
1/4 C Honey
1 1/2 Tbsp Icing Sugar
Add all ingredients to a clean dry bowl and mix with a rubber spatula until evenly combined.
Store any unused Honey Butter in the fridge in a sealed container.