Butter-notmilk Biscuits

Recipe Instructions:  Preheat oven to 400º. Pour milk into a small glass; stir in lemon juice. Let sit at room temperature for 10 minutes to sour. In a small bowl, beat together oil and apple juice concentrate. In a medium bowl, combine flour, baking powder, and salt. Pour oil mixture into flour mixture and cut it in with a pastry blender until mixture resembles fine crumbs. Using a fork, stir in enough of reserved soured milk so the dough leaves the sides of the bowl and rounds up into a ball. (Too much milk makes the dough sticky; not enough makes it dry.) Turn dough onto a lightly floured surface and knead gently for about 30 seconds. Smooth into a ball. Roll or pat dough into a 1/2-inch thick circle and cut with a floured 2 1/2-inch biscuit cutter. Place biscuits on a dry baking sheet, 1 inch apart for crusty sides or touching for softer sides. Bake on center rack for 10-12 minutes, or until golden brown. Transfer to cooling rack. Serve warm.