Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup clabbered milk (1 cup milk + 1 tablespoon vinegar or lemon juice)
Special equipment needed:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 425°F (218°C).
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. Add the cubed butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Make a well in the center of the mixture and pour in the clabbered milk.
5. Use a wooden spoon or spatula to stir the mixture until it forms a sticky dough.
6. Turn the dough out onto a floured surface and knead it lightly for 1-2 minutes until it comes together.
7. Roll the dough out to 1/2 inch thickness and use a biscuit cutter or a glass to cut out the biscuits.
8. Place the biscuits onto a baking sheet lined with parchment paper.
9. Bake the biscuits for 12-15 minutes or until they are golden brown.
10. Remove the biscuits from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
425°F (218°C)
Serving size:
Makes 8-10 biscuits
Nutritional information:
Calories: 190
Fat: 7g
Carbohydrates: 27g
Protein: 5g
Sodium: 400mg
Substitutions for ingredients:
- You can use buttermilk instead of clabbered milk.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
Variations:
- Add grated cheese, herbs, or spices to the dough for extra flavor.
- Make sweet biscuits by adding sugar and vanilla extract to the dough.
Tips and tricks:
- Don't overwork the dough or the biscuits will become tough.
- Use a sharp biscuit cutter or glass to cut out the biscuits for a clean edge.
- Brush the tops of the biscuits with melted butter before baking for a golden crust.
Storage instructions:
- Store leftover biscuits in an airtight container at room temperature for up to 2 days.
- You can also freeze the biscuits for up to 1 month.
Reheating instructions:
- To reheat the biscuits, wrap them in foil and bake in a 350°F (177°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the biscuits warm with butter, jam, honey, or gravy.
Garnishes:
- Sprinkle chopped herbs or grated cheese on top of the biscuits before baking.
Pairings:
- Serve the biscuits with soup, salad, or a main dish.
Suggested side dishes:
- Mashed potatoes, roasted vegetables, or coleslaw.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the biscuits are too tough, you may have overworked the dough or baked them for too long.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before cooking.
- Store leftovers properly to prevent foodborne illness.
Food history:
- Clabbered milk was a common ingredient in early American cooking before the widespread use of refrigeration.
Flavor profiles:
- Clabber biscuits have a tangy flavor from the clabbered milk and a buttery, flaky texture.
Serving suggestions:
- Serve the biscuits as a side dish for breakfast, lunch, or dinner.
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