Heat oven to 425F

Whisk together the flour, baking powder and salt

Using the large holes on your grater, grate the butter into the flour mixture and mix lightly with your fingers until well distributed, and it looks like all the butter bits are covered with flour.

Add the chopped herbs you are using.

Pour in the kefir.

Stir just until all the dry bits are incorporated, no longer.

It should be sticky and shaggy, not wet.  Sometimes humidity will affect this.  You'll get used to your dough, and know when to add a splash extra liquid, or to flour your surface a bit more heavily.  See next step.

Lightly flour the work surface and add your dough out onto it.  Lightly flour the top of your dough and use your hands to pat it out into a rectangle  little over 1 inch thick.

Fold that rectangle towards you.  Rotate the dough and roll it out gently using a rolling pin.  Use a gentle bouncing motions from the centre of the dough, careful not to crush the out edges and destroy the layers.  It's important to roll very gently.

Repeat the folding and rolling two more times.  Or more if you are feeling extra 'foldy'!

Roll the dough out to about an 1 inch (25 mm) thick.  Using a floured biscuit cutter, cut your biscuits (be sure not to twist the cutter or it will seal the outer edges and they won't rise well)  Gently gather and re-roll the dough until it is all used up.

Place the cut biscuits onto a parchment covered baking sheet, so that the biscuits are barely touching each other (a slight kiss!).  This will ensure that they can help each other rise. 

Wash the tops with either an egg whisked with some water, or a bit of kefir for a glaze.  Sprinkle them with salt and pepper if you want. Or even 'Everything Bagel' mix!

Bake for 10-15 minutes depending on the size of your biscuits, the weather, and your oven.  They should be golden brown and fluffily cooked through.  

Enjoy them warm with all manner of honey, sausage, jams, ham, and of course, grass fed butter.