Sour Milk Biscuits
Sour Milk Biscuits are flaky, tender, and slightly tangy, thanks to the vinegar in the milk. Perfect for breakfast or a comforting snack, these buttery biscuits are quick to make and versatile, pairing well with jams, honey, or savory dishes. Ideal for a homemade treat that everyone will enjoy.
Ingredients
Instructions
- Mix dry ingredients together.
- Add Crisco to the dry mixture.
- Mix until crumbly, then add the sour milk mixture.
- Mix until just combined.
- Place on a lightly floured board and knead lightly.
- Cut into biscuits.
- Place on an ungreased cookie sheet.
- Bake at 475°F for 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of the sour milk mixture. If you don't have Crisco, unsalted butter can be a great substitute, giving the biscuits a buttery taste. Make sure to handle the dough gently to avoid tough biscuits; over-kneading can lead to dense results. If you want to add a sweet touch, try incorporating a bit of sugar or serve with honey.
Serving Suggestions
These sour milk biscuits make a delightful addition to breakfast or brunch. Serve them warm with butter and jam, or alongside a hearty soup or stew. They also pair beautifully with Sour Cream Fruit Salad for a refreshing contrast. For a sweet treat, enjoy them with honey or as a side to Chewy Fudge Brownies for dessert.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh longer, you can freeze the baked biscuits. When reheating, wrap them in foil and place in a preheated oven at 350°F for about 10 minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Milk Biscuits contains roughly 13 calories, with 0g protein, 3g carbohydrates, and 0g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1113mg per serving (48% 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 regular milk instead of sour milk?
You can use regular milk, but to achieve the tangy flavor of sour milk, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for 5-10 minutes before using. This creates a similar acidity that helps the baking powder work effectively.
What should I do if my dough is too sticky?
If your dough is too sticky to handle, sprinkle a little extra flour on your work surface and on your hands while kneading. Be careful not to add too much flour, as this can make the biscuits tough; add just enough to make it manageable.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 hours before baking. Alternatively, you can cut the biscuits and freeze them on a baking sheet before transferring them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
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).