If you end up with milk that has gone a bit sour, don’t throw it away! Use it to make these DELICIOUS Sour Milk Biscuits! It’s an easy recipe you’ll love.
When you end up with milk in the fridge that has gone sour you don’t have to automatically dump it down the drain.
And by sour I don’t mean really old milk that has gone chunky and lumpy….just milk that is a bit past its prime and has developed that sour smell.
One of the easiest ways to use it up is with this Sour Milk Biscuits Recipe. They’re yummy!
These sour milk biscuits are extremely easy to make. They only use 6 ingredients! From start to finish they’ll only take you about 20 minutes to make them from scratch and have them on the table.
For our recipe we used vegetable oil, but you can use shortening or melted butter if you prefer.
Sour Milk Biscuits Recipe
Ingredients:
2 cups flour
2 Tbsp sugar
3 tsp baking powder
1 tsp salt
1/3 cup vegetable oil
2/3 cup sour milk
How to make sour milk biscuits:
Heat oven to 475 degrees.
Combine all of the dry ingredients. Fill a 1 cup measuring cup 1/3 full with oil. Fill the rest of the cup with milk – don’t stir! Add wet ingredients to dry. Mix until all is moistened and knead a couple of times.
For rolled biscuits: Roll out the dough to 1/2″ thick. (It’s easiest to do between two pieces of plastic wrap.) Use a biscuit cutter or rim of a small glass to cut biscuits. Place on ungreased baking sheet.
For drop biscuits: Drop “blobs” of about 1/4 cup dough directly onto an ungreased baking sheet.
Bake for 10-12 minutes or until lightly golden brown.
Can I make these biscuits with fresh milk?
I’ve been asked this question and the answer is YES! If you want the taste to be similar, you can make the milk into a sour milk/buttermilk alternative by stirring in 2 teaspoons of white vinegar into the milk and letting it sit for 5 minutes before using it in the recipe.
How do I prevent milk from going sour?
If you’re stocking up on more milk than you’ll be able to use before it turns sour, you can freeze some of it! Check out our helpful tips on how to freeze milk.
Sour Milk Biscuits
Ingredients
- 2 cups flour
- 2 Tbsp sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/3 cup vegetable oil
- 2/3 cup sour milk
Instructions
- Heat oven to 475 degrees.
- Combine all of the dry ingredients. Fill a 1 cup measuring cup 1/3 full with oil. Fill the rest of the cup with milk – don’t stir!
- Add wet ingredients to dry. Mix until all is moistened and knead a couple of times.
- For rolled biscuits: Roll out the dough to 1/2″ thick. (It’s easiest to do between two pieces of plastic wrap.)
- Use a biscuit cutter or rim of a small glass to cut biscuits. Place on ungreased baking sheet.
- For drop biscuits: Drop “blobs” of about 1/4 cup dough directly onto an ungreased baking sheet.
- Bake for 10-12 minutes or until lightly golden brown.
GFC says
Can I sub melted butter or lard for vegetable oil?
Chrysa says
I haven’t tried either, but I’m guessing they would work.
Laura says
I made this peanut oil and whole milk that had completely chunked up and separated. after I shook up the sour milk so the chunks were tiny and mixed, I followed the recipe exactly. they came out yummy! everyone loved them!
Aretha says
Made this recipe today came out almost like scones. Its delicious, easy and quick
Miriam says
Yum. I have some sour milk right now. But I can’t eat a whole recipe in one sitting. So what do I do with the leftover biscuits?
Chrysa says
You could eat some the next day if you re-heat them or toss them in the freezer and warm when you’re ready to use.
Trudy MacDonald says
Today I tried the biscuit with sour milk recipe. I was doubtful about the temperature. 475????? And it was waaaaay too hot as I suspected. I started with the oven set at 465 and lowered it after a few minutes to 450 and the product was quite pleasant. Really simple and easy recipe.
Mae says
It was delish I loved It! Thank you for sharing this recipe!
Eva says
gonna try this out in a bit for brunch. can’t let local whole milk from jersey cows go to waste.
I just wanted to offer a suggestion that worked for growing herbs. I have trouble keeping mediteranian herbs alive over the winter. I kept my oregano and basil alive and growing very slowly by taking a suction cup from the local hardware store (only 79 cents each!) and an old 1 liter clear seltzer bottle. I cut the top off the bottle, cut a hole in the bottom, cut a hole in the side, and hung it in the window with the basil and oregano plants planted in it. The oregano eventually had to be repotted by January it had become trailing and lush.
I’ve grown walking onion, sorrel, arugula, parsley and small bean plants the same way. Enough to flavor sauce or stir fry with. I used clear two liter bottles turned on their side as hanging planters or larger plants. Four holes in the top run a string through. four holes in the bottom for drainage. a big hole in the top to plant the plants in. It even kept the catnip hung out of Bandit’s line of sight so he wouldn’t kill it. XD. Bandit did subsequently kill my beans though. But they bloomed and started producing beans before he did so. I’ve had limited success with nasturtiums, starting tomato plants, and sprouting onions and garlic that started to grow in the produce basket so I can use their greens. In the actual growing season I used them to hang mustard, kale and herbs on the brick wall of my apartment building (there were old nails hanging out of it just begging for a hanging planter!)
Evelyn D. says
Mmm that looks so good. Would be great with some ham and eggs
Denise Taylor-Dennis says
Sounds interesting I’ve never made anything with sour milk. My son drinks so much milk that it never gets to the sour stage LOL.
akronugurl says
i love these!
freebiel0ve@yahoo.com
Kelly Nicholson says
breakfast is served