Step 1

Mix ¾ cup milk and 2 teaspoons vinegar together in a small bowl and set aside while preparing the rest of the recipe (about 10 minutes).

Step 2

In a medium bowl, whisk together 2 cups out flour, 1 Tablespoon baking powder and 1 teaspoon salt until well mixed.

Step 3

Cut in 6 Tablespoons of butter with a pastry cutter or fork. Do this until the butter is broken down into small pebbles, smaller than a pencil eraser.

Step 4

Add 1 egg and 2 Tablespoons honey to bowl with milk mixture and whisk together for about 1 minute until eggs are beaten and mixture is frothy.

Step 5

Pour wet ingredients into dry, working in with a spoon until fully incorporated. Dough will be wet and somewhat sticky. Cover and refrigerate for 20-30 minutes.*

Step 6

Line a baking sheet with parchment paper or spray with cooking spray and set aside.

Step 7

Remove dough from refrigerator and preheat oven to 400° F (190° C).

Step 8

Use spoon to scoop dough into 8 equal sized lumps and drop each onto prepared baking sheet, spacing at least 1 inch (2.5cm) apart.

Step 9

Melt remaining 1 Tablespoon butter in a small dish. Use your fingers to press each ball of dough down on top to flatten and shape into biscuit sized circle, dipping them in butter for each one to prevent sticking and add flavor. Each biscuit should be about an inch high in thickness.

Step 10

Bake in preheated oven for 10-14 minutes until biscuits are lightly golden on top. Let biscuits cool on the pan for 10 minutes before removing and serving. Option: You can use a pastry brush to brush biscuits with any remaining melted butter while still warm if you want to.

Step 11

Serve biscuits with additional butter, jam, honey butter or however you prefer.