½ cup of cold Cabot Extra Creamy Premium Salted Butter, diced
2¾ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup of cold milk
1 tablespoon lemon juice or apple cider vinegar
½ teaspoon of vanilla bean paste or vanilla extract
½ tablespoon Cabot Extra Creamy Premium Salted Butter (per biscuit)
Get the ingredients you need at a convenient nearby location.
Prep: 20 mins | Cook: 40 mins | Total: 1 hr
PREHEAT oven to 350°F. Place the parchment paper over a large baking sheet.
ADD the milk and lemon juice to a measuring cup. Let it stand for about 10 minutes.
ADD flour, baking powder, baking soda and diced cold butter to a stand mixing bowl with a paddle attachment. At the lowest speed, mix it until the butter starts to crumble up.
WHISK the egg, vanilla bean paste or vanilla extract and milk-lemon juice mixture in a separate bowl until well combined.
ADD the egg mixture gradually into the flour-butter mixture and mix until very roughly combined. Don’t over mix this step.
POUR the mixture over a floured surface and fold the dough a few times to create layers. Flatten the dough to be about 1½-inches thick. Use a 2-inch round cookie cutter and cut out the biscuits and place them on the baking sheet.
BAKE for about 35 to 40 minutes or until the tops are golden brown. Remove from the oven and immediately brush some melted butter on top.
SERVE while they are warm with some jam and butter.
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