Receiving Instructions

Mix ships fresh at ambient temperature.
Upon receipt, store at room temperature for up to 18 months. See best before date on packaging for shelf life details.

Preparation Instructions

Ingredients

Biscuit mix (included)
8 Tbs. (1 stick/125g) unsalted butter, cut into small cubes, plus 2 Tbs. unsalted butter, melted, for brushing
3/4 cup (180ml) whole milk, chilled
Flour for dusting
Flaky sea salt for sprinkling (optional)

Directions

Preheat oven to 425°F (220°C). Lightly brush 10" (25cm) diam. cast-iron skillet with melted butter or line baking sheet with parchment paper. Set aside.
In large bowl, add butter cubes and biscuit mix, then gently toss just until each piece of butter is coated with mix.
Using pastry blender or 2 forks, cut butter into mixture until it forms coarse pea-size crumbs. Alternatively, add butter cubes and biscuit mix to food processor and pulse until mixture forms coarse pea-size crumbs. Make well in center of mixture, pour milk into well and stir with wooden spoon just until mixture forms shaggy, crumbly dough. It will seem slightly dry.
Turn dough out onto well-floured work surface and, using floured hands, knead once or twice to bring dough together. Pat dough out into rectangle approx. 3/4" (2cm) thick. (Tip: Use bench scraper to help form and turn dough.) As if folding a brochure, fold one side of dough into center, then fold other side on top. Turn dough horizontally and gently flatten again into rectangle approx. 3/4" (2cm) thick. Repeat folding and flattening a total of 3 times, continuing to flour hands if dough becomes sticky.
Using 2 1/2" or 3" (6cm or 7.5cm) diam. plain or fluted cutter, cut out biscuits. For best results, press straight down and lift straight up. Try not to twist cutter. (Tip: Dip cutter in flour to keep dough from sticking.)
Arrange biscuits close together in prepared cast-iron skillet or on prepared baking sheet.
Gather up dough scraps, pat out again and cut into biscuits.
Brush tops of biscuits with melted butter and lightly sprinkle with flaky sea salt, if desired.
Bake biscuits until golden brown, approx. 15–18 minutes.
Transfer skillet or baking sheet to wire rack to let biscuits cool for a few minutes before serving.
Serve with whipped butter, jam or gravy.

Williams Sonoma Buttermilk Herb Biscuit Mix