Thursday, February 9, 2017
SOUR CREAM BISCUITS
SOUR CREAM BISCUITS 4 c. flour 2 tbsp. baking powder 2 tsp. salt 2 tsp. sugar 1/2 tsp. baking soda 1 c. sour cream 1 c. shortening Mix dry ingredients and with pastry blender cut in sour cream and shortening until mixture resembles coarse crumbs. Knead dough 6 to 8 strokes; if dough is to dry, add a little water a teaspoon at a time. Roll dough 1/2 inch thick and cut biscuits; bake on greased cookie sheet 10 to 15 minutes at 425°F. To do ahead up to 1 month, prepare biscuits and do not bake. Freeze on cookie sheet; place frozen biscuits in plastic bag and keep frozen. About 30 minutes before serving time, remove as many as needed and bake.