A unique recipe from my Grandmother who cooked on a farm using a wood stove. These taste exactly like the ones she made me back in the 60s when I stayed on the farm during the summer break from school.
Only four ingredients are used: Self rising flour, vegetable shortening, vegetable oil and home made sour milk, AKA clabber milk. The recipe for the sour milk is included. Granny kept a big wood bowl full of it in the dry safe. She also added it to her cornbread which was equally fabo.
Total Time: 20 minutes
Yield: 12 or 13 biscuits
- 3 1/2 to 4 cup Martha White self rising flour
- 1/2 cup vegetable shortening
- 2 Tbsp canola oil
- Sour Milk*
- 1/2 buttermilk
- 2 cups dry powdered milk
*The sour milk is made by adding 1/2 cup of buttermilk to a bowl and 3 and a half cups water to the bowl. Add 2 cups dry powdered milk to that. Whisk it in cover and let sit on a table for a few day until it thickens up. Pour into air tight container. Use 1 cup per batch of biscuits.
- Add flour to bowl then add in shortening by cutting it in with a whisk until the shortening forms pebbles.
- Add in oil and stir some more with whisk. Add in sour milk gradually until you have a dough.
- Use a large spoon to turn out onto surface and knead it for a moment. Roll it out and cut out a dozen biscuits. Don't over work the dough or them biscuits will be tough.
- Apply sour milk to top of biscuits with a pastry brush. Bake at 400 degrees F for 12 minutes. When ya smell em, check em.
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