Ingredients
- 1 pouch of Layered Biscuit mix. (white lily flour, Baking Powder, Salt, Dried Micro Mirepoix, black pepper)
- 4 ounces chilled butter, diced
- 2 oz butter melted
- 10 ounces cold milk
- Additional Flour and salt for finishing the dough
Directions
Step 1
In a bowl, rub the diced butter into the dry mix so that the fat is well distributed and in small fragments, the largest of which are not bigger than peas. Add the herbs. Pour in 6 ounces of milk and combine just until a dough is formed (you will see distinct small chunks of butter in the dough). Transfer to a lightly floured flat surface and form into a 4-inch-by-6-inch rectangle, wrap in plastic, and refrigerate for at least an hour.
Step 2
Unwrap the dough and dust it with flour. Roll out the dough to about three times its size on a floured counter, board, or plastic wrap, maintaining the rectangular shape. Fold it into thirds and roll it out again and repeat the fold one more time. The final sheet should be around 9″x6″. Use the additional flour as needed to keep the dough from sticking to the board or your hands
Step 3
Cut the dough into squares 4 biscuits long by 3 biscuits wide. Bake at 350°F until lightly brown on top, 20 to 30 minutes depending on oven and altitude.
Step 4
When the biscuits come out of the oven, brush the melted butter on top and finish with a little salt. Allow to cool slightly before eating.
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