Step 1

Preheat oven to 450°F.

Step 2

Combine the milk and vinegar in a measuring cup and set aside.

Step 3

Sift the flour and baking powder into a medium bowl.** Add the cold, cubed butter to the flour. Using a pastry cutter, cut the butter into the flour until the mixture resembles course crumbs. (You can also cut the butter in using a food processor if you prefer.) I keep my hands out of the mixture as much as possible to keep the butter cold (that’s what makes those beautiful layers!).

Step 4

Make a well in the flour mixture and pour in the milk mixture. Stir until it just comes together; do not over-mix.

Step 5

Press the dough into a ball and place on a floured surface. Roll out into a rectangle, to about ¼” thickness. Fold the dough into thirds by folding the left side into the center and the right side over the top (see photos). Rotate dough, re-flour the surface if necessary, and roll the dough into rectangle, again to about ¼” thickness. Fold into thirds again. Repeat this process another 2-3 times.

Step 6

When you are ready to cut your biscuits, roll the dough to ½” thickness.  The biscuits should double in height in the oven. Using a sharp biscuit cutter, cut the biscuits, being sure not to twist the cutter.**  Place the cut biscuits onto a large baking sheet lined with parchment paper.***  Brush the tops of the biscuits with the melted butter.

Step 7

Bake the biscuits in the preheated oven for 15-20 minutes or until they are browned on top. Serve warm.