YIELD: 5-6 Biscuits
TIME: 1 hour, 10 minutes

Buttery Biscuits

8 tablespoons Kite Hill Butter, plus 1 tablespoon melted butter
2 cups unbleached all-purpose flour (plus 1/4 cup flour set aside in a bowl)
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 cup unsweetened almond milk
1/4 cup Kite Hill Plain Unsweetened Almond Milk yogurt
1 teaspoon apple cider vinegar
Pinch of flaky sea salt
Step 1.
Take out a medium or large baking sheet. (Does not need to be greased or lined.) You will also need a pastry cutter and 2 1/2-inch biscuit cutter.
Step 2.
Place butter (in tablespoon-sized scoops) in a small bowl and freeze for 15-20 minutes. *do not skip*
Step 3.
While butter is chilling, place flour, baking powder, salt, and baking soda in a large mixing bowl and whisk to combine.
Step 4.
Just before removing the butter from the freezer, whisk together the milk, yogurt, and apple cider vinegar. Set aside.
Step 5.
Scrape butter into flour bowl and quickly combine together using a pastry cutter, until you have pea-sized pieces of butter. Work as quickly as possible to avoid the butter warming. This should take about 30-60 seconds. (The mixture will look very crumbly and dry, not like a dough at this point.)
Step 6.
Pour wet ingredients into the dry mixture, and quickly stir together using a large fork. Make sure to scrape the bottom of the bowl as you mix. This should take approximately 30 seconds. (The mixture will come together more in this step but will still look loose and shaggy. Expect to see dry flour at the bottom of the bowl. This is normal.)
Step 7.
Generously flour your counter surface.
Step 8.
Layering process: *This process is crucial to achieve a layered, flaky biscuit texture.*
Step 9.
Dump contents of bowl onto a well-floured counter and bring together with your hands, lightly pressing together in a heap. Working quickly and gently, start to form a square shape by compacting the top and sides with your hands and fingers.
Step 10.
Target just over 5-inches side to side and 1 inch thick. It doesn’t have to be perfect, especially at the first couple stages.
Step 11.
Cut in half with a pastry cutter and stack halves on top of one another. Quickly and gently, press down on the top with your fingers and compact the sides to keep a square shape. Target the size mentioned above. Cut and layer a total of 5 times. (By following these instructions, you would have 3 rounds left at this point.)
Step 12.
Each time the dough will become more cohesive. If at any point it becomes sticky or a bit wet, sprinkle the counter under the dough and the top of the dough with more flour. Aim for this layering process to take a quick, 2-3 minutes. (We used about 2 tablespoons of flour during this process. You are aiming to touch the dough as little as possible and avoid any type of kneading.)
Step 13.
End with the dough in the size mentioned above.
Step 14.
To cut the biscuits, press biscuit cutter into the dough (do not twist), pull up, and gently shake out onto your baking pan. Repeat to get 4 biscuits. You’ll place them on the center of your baking sheet in 2 rows of 3 biscuits, gently touching one another. Quickly press the leftover dough back together into 1-inch thickness, cut an additional biscuit. Repeat for a 6th, sort of scraggly biscuit.
Step 15.
Place baking sheet in your freezer (15-20 minutes) and pre-heat your oven to 450* F.
Step 16.
Before placing in the oven, brush tops with melted butter and sprinkle with flaky salt. (Do not sub other salt.) Bake for 16-20 minutes, until tops and bottom edges are a light-medium golden brown. Let cool 5 minutes on the pan before eating. Slather with butter while warm.

This recipe uses:

Kite Hill Butter

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This recipe uses:

Kite Hill Plain Unsweetened Yogurt

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