2 cups All-Purpose Flour
1 Tbs Baking Powder
½ tsp Kosher Salt
½ cup Butter
¾ cup Buttermilk
8oz. Sticky Fingers All Natural Lemon Curd
(Available at Myrtle Creek Nursery).
Preheat oven to 450.
Combine Flour, baking powder, and salt in a medium bowl. Cut in butter with a pastry blender until the mixture looks like coarse crumbs. Add the buttermilk and stir with a fork until the dough comes together and is a little sticky.
Place dough on a well- floured surface, coat your hands with flour and knead gently about 10 times or until the dough holds together and loses its stickiness.
Gently pat the dough into a 9 inch round about ½” thick. Cut into rounds using the rim of a very narrow glass.
Place biscuits on an ungreased cookie sheet. Baste the tops with melted butter, and bake 10-12 minutes until golden brown.
Serve your biscuits warm, slice in half and spread on the Sticky Fingers Lemon Curd. Enjoy!