I made these the morning after a wild night at my parents’ house. My stepdad got a jar of sorghum molasses for Christmas and needed something to spread it on, and these were perfect. I don’t make biscuits with lard because I’m a vegetarian, but most recipes require it. This makes a soft, fluffy biscuit that’s perfect for a big smear of butter and honey. I would compare the texture of these to scones. We like eating them with soup, too!
2 c flour
1/2 c oats
5 tsp baking powder
1 tbsp sugar
3/4 tsp salt
1/4 c butter, cut into small pieces
1 c sour milk*
Sift together flour, oats, powder, sugar and salt. Using your fingers, incorporate butter into flour mixture until mixture resembles coarse crumbs. Form a well in the center of the flour and pour in half of the sour milk. Gently scoop flour and milk together until dough barely wets; continue to add milk until dough is sticky and holds together. Let stand 1 minutes. On a heavily floured surface, turn dough out and knead for 1-2 minutes. Using your hands, pat dough out to 1/2″ thickness. Cut biscuits out with a biscuit cutter or a drinking glass. Place on a baking sheet and bake at 400 degrees for 12-15 minutes or until tops are lightly browned. Serve hot with butter, jam, and honey.
*To make sour milk, pour 1 tbsp white vinegar into a glass measuring cup. Add milk to the vinegar until it reaches 1 cup. Allow to stand at least 5 minutes before adding to the recipe.