Fluffy Biscuits with Honey Butter

Instructions

To make the biscuits:

1. Preheat the oven to 450°F and line a baking sheet with parchment paper
2. Sift together the dry ingredients in a mixing bowl.
3. Cube 8 Tbsp butter. Mix the cubed butter into the dry ingredients using either a food processor or mixer until the mixture becomes crumbly. For a food processor, use the pulse mode. For a standup or hand mixer, mix on low.
4. Mix in 1 cup cold Green Valley Lactose-Free Kefir, just until the mixture is moistened. The dough shouldn’t be overly wet but it should be a little sticky.
5. Lightly flour a work surface. Roll or pat the dough onto the surface until it is about 1 inch thick.
6. Cut dough into rounds using a 2-inch cookie cutter dipped in flour.
7. Place rounds 2 inches apart on the baking sheet.
8. Melt the remaining 2 Tbsp butter, and brush the tops of the rounds with the melted butter.
9. Bake at 450°F for 13-15 minutes until lightly golden and puffed.

To make the honey butter:

1. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until very smooth and creamy.
2. Beat in the honey, confectioners’ sugar and salt on medium speed until completely smooth.
3. Scrape down the sides of the bowl with a rubber spatula as needed.
4. Serve with a drizzle of honey. Cover leftovers tightly and store in the refrigerator for up to a week.

Whole Milk Kefir Lactose-Free Butter