These biscuits are a great way to use up your sour raw milk!
Sour Milk Biscuits
adapted from Baking at Home from the Culinary Institute of America
Makes approximately 12 biscuits
3 cups all-purpose flour (~4 cups if using freshly ground flour – soft white wheat recommended)
2 1/2 Tbls. sugar or honey
1 1/2 Tbls. baking powder
1 tsp. sea salt
8 Tbls. (1 stick) cold butter, cubed
2/3 cup sour milk or cultured buttermilk
1/2 cup whole milk
Preheat the oven to 400 F.
Sift or whisk together all dry ingredients – if you’re using honey rather than sugar, add it later by drizzling it into the dough when you add the milks. Cut the butter into the flour mixture until it forms pea-sized pieces and loosely holds together when pressed in your hand. Add the sour milk and whole milk. Mix just to combine the ingredients – don’t overmix.
Roll the dough out to a 1-inch thickness on a lightly floured work surface, fold in half, turn, and repeat 3 or 4 times for a final thickness of 1 inch. (This process of laminating the dough ensures fluffy, flaky biscuits!) Cut the dough into rounds using a 3-inch cutter, rerolling and cutting the scraps until you have 12 rounds.
Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown, 10-15 minutes. Let cool on wire racks.
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