For even better biscuits, my friend Ann suggested that I try using buttermilk. After a few tries, I have decided that my biscuit recipe really does deserve a permanent change in this direction. Since I am a bit on the frugal side I don't use store purchased my husband tells me that "boughten" isn't a real word buttermilk, but I simply sour my milk as the first step whipping up a batch of biscuits. It only takes a few seconds and the results are fantastic. So with out further ado, the mind blowing change to my biscuit recipe is:
Mix 2 TBL lemon juice in 1/2 cup milk and let stand while mixing the dry ingredients. The acid in the lemon juice will thicken the milk and cause it to clabber some no you didn't just ruin your milk. Use this soured milk instead of the 3/4 cup regular milk called for in the original recipe. It makes the biscuits just a bit lighter and improved the flavor.And for any doubters, yes Superman approves.