Ingredients
- 1 pouch of Layered Biscuit mix. (Renan Flour, Baking Powder, Salt, Dried Micro Mirepoix)
- 4 oz chilled butter, diced (1 stick)
- 2 oz butter melted
- 2 cups (16oz) buttermilk
- 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 a pea. Pour in all of the buttermilk 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 about an hour.
STEP 2
Unwrap the dough and dust it with flour. Cut it into squares 4 biscuits long by 3 biscuits wide. Brush a even layer of the melted butter on top. Bake at 375°F until lightly brown, 20 to 30 minutes depending on oven and altitude.
STEP 3
When the biscuits come out of the oven, brush with melted butter again and finish with a little salt. Allow to cool slightly before eating.
STEP 4
Serve with honey or jam.
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