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Classic Buttermilk Biscuits made that can be made with soured raw milk - a great way to use up all your extra raw milk! |

These biscuits are a great way to use up your sour raw milk!

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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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    1. That may depend on your oven. If your top element isn’t working or if the heat is too high, the bottoms would definitely brown much much faster than the bottom. It’s okay to pull them out when the bottoms are very brown even if the tops aren’t – as long as they’re baked through, it’s all good. 🙂

  1. Can I make this recipe with just whole wheat flour? And just soured milk, instead of part sour/part fresh?

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