-=> Quoting Ruth Hanschka to Michael Loo <=-

 RH> power going out ... Drank some milk that should have gone
 RH> down the sink I think.

Slightly sour milk is most excellent in breads, biscuits and
pancakes. So is the whey that gathers on the top of sour cream and
yogurt.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttermilk Biscuits #2
 Categories: Southern, Quickbreads, Biscuits
      Yield: 12 Servings
 
      2 c  All-purpose flour
    1/4 ts Baking soda
      1 tb Baking powder
      1 ts Salt
      6 tb Lard
    3/4 c  Buttermilk
 
  Sift the dry ingredients in a large bowl and cut in the lard with a
  pastry cutter or with two knives until a coarse meal texture is
  obtained. Add buttermilk and knead lightly but thoroughly. The dough
  should be soft but not sticky: if it is, add a little more flour.
  Knead for 1 minute; wrap in foil or wax paper and refrigerate for at
  least 20 minutes.
  
  Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick
  on a lightly floured surface and cut with a biscuit cutter. (If
  you don't have one, a drinking glass of the desired diameter will
  work okay.) Transfer biscuits to a dark baking sheet and bake
  until golden brown, 10-12 minutes.
  
  A variation that is very good for cocktail biscuits is to fold in
  1/2 t dried rosemary, cut the biscuits small and serve with ham
  or smoked sausage.
  
  Recipe from: Camille Glenn's Heritage of Southern Cooking
  Posted by: Boyd Zenner To: rec.food.recipes
  
MMMMM
 




Cheers

Jim


... I only like the more popular milk derivatives, ice cream and cheese.

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