A perfect and simple side dish to add to the Thanksgiving meal menu, or just about anytime really. Key to a flaky buttery biscuit is to use good quality butter and to make sure everything is real cold.
Preheat the oven to 350F. Place the parchment paper over a large baking sheet. In a measuring cup, add in milk and lemon juice. Let it stand for about 10mins (making homemade buttermilk). In a mixing bowl with a paddle attachment, add in flour, baking powder, baking soda and diced cold butter. At the lowest speed, mix it until the butter starts to crumble up. In a separate bowl, whisk in egg, vanilla bean paste and milk-lemon juice mixture until well combined. Gradually add the egg mixture into the flour butter mixture and mix until very roughly combined. Don’t overmix this step. Pour the mixture over a floured surface and fold the dough a few times to create the layers. Flatten the dough to be about 1.5 inch thick. Use a 2 inch round cookie cutter and cut out the biscuit and place it on the baking sheet. Repeat until all dough is used. Bake for about 35-40 mins or until the top is golden brown. Remove from the oven and brush some melted butter on top of biscuits immediately. Best eaten when they are warm!
