A friend of ours once made us amazing biscuits using our ‘Maple Mustard Hamonizer’ – obviously I am going to try to recreate that delicious moment while in social distancing mode!
This was inspired by a buttermilk biscuit recipe from the Cooks Illustrated Baking cookbook. I am not a huge fan of buying buttermilk as it usually goes to waste, so we used a mixture of whole milk and vinegar instead. As well as incorporated some of our ‘Maple Mustard Hamonizer’ and added a bit more salt. Allow these bad boys to brown up nicely in the oven, the crunchy top is the best part of these biscuits!
8 tbsp unsalted butter, plus 2 tbsp, melted and cooled slightly
Directions
Preheat the oven to 475°F and line a baking sheet with parchment paper.
In a small bowl, mix together the milk and vinegar. Keep refrigerated until ready to use.
In a large bowl, whisk together the flour, baking powder, baking soda, ‘Maple Mustard Hamonizer’ and salt. Set aside.
In a separate bowl, mix together the milk and 8 tbsp of the melted butter. Stir until you see small clumps start to form.
Add the milk mixture to the flour and gently stirring with a spatula until just combined.
Using a 1/4 cup measuring cup, greased with butter or cooking spray, scoop your batter and drop it on the pan, making sure to leave at least 1 1/2″ space between the biscuits. Bake until the tops get nice and browned – it’s the best part so don’t get too eager to pull them out.
While biscuits are baking, melt the remaining 2 tbsp of butter in a small ramekin and stir in the remaining 1 tsp of ‘Maple Mustard Hamonizer’.
When the biscuits are finished, move them to a cooling rack. While still warm, brush the tops with the butter mixture. Allow to cool slightly, cause nothing is better than a warm biscuit.
