Miss Fields' Sea Salt Biscuits

Did your milk sour because you forgot it in the wagon again? Sometimes, in the adventuring world, you can't keep fresh ingredients, well, fresh enough. Fear not! Here's a delicious use of that spoiled milk.

Prep time: 15 minutes

Cook time: 20-25 minutes

First seen in: Ep 1 A Rabbit, a Chicken, and a Human Walk into a Bar

• 2 & 1/4 cups all-purpose flour

• 1 t honey

• 2 T baking powder

• 1/2 t salt

• 1/2 cup unsalted butter, cold and cubed

• 1 cup buttermilk or soured milk*

• A little extra buttermilk (optional)

• Sea salt (optional)

1. Pre-heat oven to 450°F.

2. Pre-heat a cast iron pan or 9 inch cake pan (or a 9 inch square pan if you're making square biscuits) by placing it into the oven for 15 minutes.

3. Whisk together the all-purpose flour, baking powder, and salt.

4. Add in the unsalted butter and incorporate with pastry blender or by hand, "counting coins" until the mixture resembles coarse crumbs.

5. Whisk together the buttermilk and honey in a measuring cup.

6. Make a well in the center of your crumb mixture and pour in the buttermilk, mixing just until combined (the dough will be unevenly dry and sticky, that's okay!)

7. Pour dough onto floured work surface and pat out by hand (or roll with a rolling pin) until you get a rectangle that is 1 inch thick.

8. Fold one third of the dough into the center, then the other so your three sections are stacked on top of each other, and rotate the dough 90°.

9. Repeat steps 6 & 7 twice more for a total of three turns.

10. After your third time folding the dough onto itself, roll out to 1 inch thick and cut using a round cutter or into squares with a knife.

11. Carefully put the biscuits onto the hot pre-heated pan, keeping them up against each other as this helps them get the best rise in the oven.

12. Brush the tops of the biscuits with buttermilk and sprinkle with sea salt.

13. Bake for 20-25 minutes until the tops are golden (or as dark as you like!).

14. Allow to cool 5 minutes before serving with butter, cheese, or a hearty fish stew.

*To sour milk, add 1 T lemon juice or white vinegar to a measuring cup and fill with milk until you reach 1 cup total. Allow to sit for at least 5 minutes before using.