Preheat an oven to 400°F.
Over a large metal bowl grate all of the butter and place into the freezer for 15 minutes.
Meanwhile, sift together the AP flour, Evercrisp, sugar, salt, I’m free perfect gluten free baking powder, Baking soda, and Sodium Stearoyl Lactylate.
Remove the butter from the freezer and gently mix together with the flour mixture, breaking up any pieces that may have frozen together. Do not mash up the butter, you just want to coat the frozen shards.
Using a thin silicone spatula, mix in the heavy cream and kafir until it forms a very loose dough.
Turn the dough out onto a well floured work surface and lightly flour the top of the dough.
Gently roll the dough into a 1 inch thick rectangle. Fold the dough over onto itself and rollout again into a rectangle. Repeat this step 3 more times until you have performed 4 folds total. Roll the dough into a 1 inch thick rectangle one last time and cut the dough into 8 evenly sized squares. If you prefer circular biscuits use a ring cutter to punch out the shapes.
Place the biscuits onto a baking sheet lined with baking paper. Use a pastry brush to coat the tops of the biscuits with any remaining heavy cream or kafir.
Bake at 400°F for 10-15 minutes or until the biscuits reach 200°F internal temperature.
Remove from the oven and allow them to cool for 30 minutes before serving.
Active Time: 20 Minutes
Total Time: 1 Hour 30 Minutes
In a small bowl whisk together the pineapple powder and honey until it forms a paste.
In a stand mixer place the butter and paddle on low until it is smooth. Add the salt and slowly spoon in the pineapple honey until it is completely mixed in.
Remove the butter from the mixer bowl, and place in a container and chill until needed.
(optional) We like to mold this butter in a square silicone mold and cut it into individual butter sticks and finish them by wrapping them in parchment paper.
You can also freeze this butter for up to 6 months.