This recipe is a tribute to my Mom, who passed away on January 3. Chicken and biscuits were her favorite meal. I make Sour Milk Biscuits as my go-to biscuit. This is my standard biscuit base for that meal, and it also makes a wonderful breakfast biscuit slathered with butter and raspberry jam. Here's to you, Mom: may you have heavenly chicken and biscuits every day in the hereafter.
Sour Milk Biscuits
Sour Milk Biscuits
3 cups flour
½ cup shortening
pinch of baking soda
4 teaspoons baking powder
1 teaspoon salt
1 ½ cups sour milk*
melted butter (optional)
*Make sour milk by mixing 1 tablespoon of cider vinegar OR fresh lemon juice with enough milk to measure 1 ½ cups at least 15 minutes before starting to make this recipe.
Sift all dry ingredients together. Cut in the shortening until mixture resembles coarse meal. Stir in sour milk with a large spoon, by hand. Turn out onto a floured surface and knead for a minute or so. Roll out at least ½" thick and cut with a biscuit cutter or the top of a small drinking glass. Place on a parchment lined baking sheet and brush with melted butter if desired. Bake at 450 degrees for 12 -15 minutes.
Makes about 2 dozen small biscuits (2" diameter) or 15 large ones
