Sour Milk Biscuits (Recipe)

 

Ingredients

4 1/4 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup shortening

2 cups sour milk or buttermilk

Steps

1. Preheat oven 400°.  Lightly grease 2 baking sheets.  Or, for soft-sided biscuits, lightly grease 2 round baking pans.

2. In a large bowl, stir together the flour, baking powder, baking soda and salt.  Using a pastry blender 2 knives, cut in the shortening until the mixture resembles coarse crumbs.  Gradually stir in the sour milk or buttermilk until a soft doing forms.

3. Turn the dough out onto a lightly floured surface.  Gently knead the dough for 10 to 12 strokes.

4. On a lightly floured surface, pat or roll the dough out to 1/2-inch thickness.  If necessary, add a little flour to the surface of the dough or rolling pin to keep the dough from sticking.

5. Using 2 1/2-inch biscuit cutter, cut out as many dough rounds as possible.  Dip the biscuit cutter into flour between cut to help prevent sticking.  Press the cutter straight down to get straight-sided biscuits.  Do not twist the cutter or flatten the biscuit edges.

6. Carefully transfer the cut biscuits to the prepared baking sheets or baking pans.  For crusty-sided biscuits, place the rounds about 1 inch apart on the baking sheets.  For soft-sided biscuits, place the rounds close together in the pans.

7. Bake in the 400° oven about 15 minutes or until the biscuits are puffed and golden.  Serve the biscuits warm.

Tips:

To make sour milk: In a 2-cup glass measure, place 2 tablespoons vinegar.  Add enough milk to make 2 cups.  Let the milk mixture stand at room temperature for 5 minutes before using.