Rob and I have a herd share with a local farming family, which means we get a half gallon of fresh-from-the-cow milk each week. Not wanting to wasted any of the precious stuff but also not always able to keep up with consuming it fresh, I've been experimenting with a lot of sour milk recipes. I actually got to the point a couple of weeks ago that I was sad to be out of sour milk when we were off work and using more fresh milk.
Here's one of my favorite ways to use up sour milk, adapted from a random pre-printed recipe card I picked up somewhere. These are a very light biscuit texture, with an interesting twist of cardamom.
Sweet Cinnamon Biscuits
1 c. white unbleached flour
1 c. whole wheat flour
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 c. oil
3/4 sour milk or buttermilk
4 Tbsp. butter, softened
1/3 c. brown sugar
2 tsp. cinnamon
1 tsp. cardamom
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil and milk. Stir until just blended.
Knead the dough briefly on a lightly floured surface. Roll the dough into a 15" x 8" rectangle.
Preheat oven to 400 degrees. Lightly grease a 9" round baking pan.
Spread butter over the dough. Combine sugar, cinnamon and cardamom in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, starting from one long side. Pinch seam to seal.
Cut the roll into 1 1/2" slices. Arrange the slices in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven and serve warm!
