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Biscuits
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Ingredients
- 2 cups Five Roses all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup cold Anchor unsalted butter, cut into cubes
- 1 cup
Full Cream milk
- 1tbsp lemon juice or white distilled vinegar
- 1/4 cup Anchor melted butter, for brushing (optional)
Directions
- Preheat oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Take 1 cup
full cream milk and add 1 tbsp vinegar or lemon juice. Let stand for 10 minutes. This will form your buttermilk. Gradually add the buttermilk, stirring with a fork or spatula just until a dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough for about 10 seconds until it just comes together. Pat the dough out to a 1/2-inch thickness. Cut out biscuits using a 2-inch biscuit cutter or an empty glass. Place the biscuits on a baking sheet lined with parchment paper.
- Brush the tops of the biscuits with melted butter (optional). Bake for 10-12 minutes, or until the biscuits are golden brown and cooked through.
Serve and Enjoy!