Notes: If buttermilk is not available, reduce the milk by 2 tablespoons and add 2 tablespoons white vinegar to the milk. Stir and set aside for 1-2 minutes.
*If freezing the biscuits, follow the directions until the “cutting-out” step. Place biscuits on a cooking tray, cover loosely and place in the freezer for 2 hours. Once biscuits are frozen, remove from the tray and place in a zippered freezer bag. When ready to serve, preheat oven to 450F, place biscuits on a baking sheet and brush with melted butter. Bake the biscuits 15 minutes or until golden on top. The biscuits will be just as delicious, but won’t be as tall.
***I used a small biscuit cutter. If making larger biscuits, adjust the cooking time.