Directions
- PREHEAT oven to 350°F. Place the parchment paper over a large baking sheet.
- ADDÂ the milk and lemon juice to a measuring cup. Let it stand for about 10 minutes.
- ADDÂ 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.
- WHISKÂ 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.
- BAKEÂ 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.
- SERVEÂ while they are warm with some jam and butter.