Country Clabber Biscuits
Country Clabber Biscuits are tender, flaky biscuits with a hint of tang from sour milk, perfect for hearty breakfasts or comforting sides in Southern cuisine.
Ingredients
Instructions
- Grease three 9-inch aluminum pie pans and set aside.
- Preheat oven to 425°F.
- In a large mixing bowl, combine 5 cups of unsifted flour, 3 heaping teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and a dash of salt if desired.
- Add 1/3 cup of canola oil to the dry ingredients and mix until evenly distributed.
- Pour in 1 3/4 cups of sour milk and stir just until the dough comes together.
- Divide the dough evenly among the greased pie pans.
- Bake in the preheated oven for approximately 15 minutes or until the biscuits are golden brown.
Tips & Substitutions
For best results, make sure your sour milk is at room temperature before mixing it into the dough. If you don't have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Consider adding herbs or cheese for extra flavor, and if you prefer a flakier biscuit, use cold butter instead of canola oil.
Serving Suggestions
These Country Clabber Biscuits are delightful served warm with butter and honey or jam. They pair beautifully with hearty soups or stews and can complement dishes like Grilled Tomato Halves for a refreshing contrast. For a complete meal, consider serving them alongside a fresh salad or a protein of your choice.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Country Clabber Biscuits contains roughly 29 calories, with 1g protein, 6g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 912mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, but keep in mind that the texture may be denser. If you prefer a gluten-free version, use a gluten-free all-purpose flour blend, adjusting the liquid as needed to achieve the right dough consistency.
What should I do if my dough is too sticky?
If your dough is too sticky to handle, gradually add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Be cautious not to overwork the dough, as this can result in tougher biscuits. Lightly flour your hands and the surface to help with shaping.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just be sure to let it come to room temperature before dividing and baking. Alternatively, you can bake the biscuits ahead of time and reheat them as needed for a quick breakfast or snack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).