Makes 8-10 / This country staple is easy to prepare and makes a perfect side to soup.
Butter-notmilk Biscuits
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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.
Recipe Notes
Nutrition Facts
Butter-notmilk Biscuits
Amount Per Serving
Calories 167
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts Per Serving: Calories: 167 calories, % fat calories: 33, Fat: 6g, Saturated Fat: 0g, Cholesterol: 0mg, Carbohydrate: 24g, Protein: 4g, Fiber: 4g, Sodium: 221mg 
