Step by step

1. Preheat the oven to 220°C.

2. Pour the vinegar into a glass measuring cup, and add milk to the 350 ml line.

3. Add the flour, baking powder, baking soda and salt into the Stand Mixer fitted with the Pastry Beater. Turn the mixer to stir for 10 seconds then, with the mixer still stirring, add in the cubed butter. Continue to stir the mixture for one minute, then increase to speed 2 and slowly add in the milk mixture counting 1, 2, pause, 1, 2, pause. When you finish the last pour, turn off the mixer immediately. Dough will be sticky and shaggy.

4. Remove the bowl from the mixer and use your hands to gather the dough into a cohesive ball. Lightly flour the countertop and knead the dough several times. Use the palm of your hand to flatten the dough into a thick rectangle about 18 cm tall x 30 cm wide x 2.5 cm high. Fold one side into the center, then the other side, to create layers. Turn the dough horizontally, then use the palm of your hand to flatten it again into the same size rectangle. Repeat the folding again, turn the dough horizontally again, and then press one last time into the thick rectangle.

5. Use your biscuit cutter to cut 8 biscuits. Then, gather the remaining dough, knead it slightly, press it into a thick rectangle, fold as you did before, turn it horizontally, then press it out with the palm of your hand one last time into a square shape. Then cut 4 more biscuits. Discard any remaining scraps.

6. Brush the tops of the dough with melted butter, then bake in the preheated oven for 18-20 minutes, or until golden brown. When done baking, once again brush the tops with melted butter and serve.