Sour cream gives these flaky biscuits extra flavor and tenderness. Serve these delicious southern biscuits with syrup or jam, or top with country ham or sausage gravy. Here's a large photo of the biscuits.
- 2 cups soft wheat flour, such as White Lily OR 1 cup all-purpose flour and 1 1/4 cups cake flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons chilled butter, cut in small pieces
- 2 tablespoons chilled shortening, cut in small pieces
- 3/4 cup sour cream
- 1/4 cup milk
- Heat oven to 425°.
- In a mixing bowl, combine the flour(s), salt, baking powder, and baking soda.
- Cut in the pieces of butter and shortening with a pastry blender until pieces of fat are small and mixture resembles coarse crumbs.
- Make a well in the center of the dry mixture and add the sour cream and 1/4 cup of milk.
- Stir with a wooden spoon or hands until mixture begins to hold together.
- If it seems too dry, add a little more milk, about 1 teaspoon at a time.
- When it is holding together but still looking somewhat crumbly, turn out onto a floured surface.
- Knead gently about 8 to 10 times, then pat out to form a circle about 3/4- to 1-inch thick.
- Cut out biscuits with a round 2- to 3-inch biscuit cutter.
- Arrange on an ungreased cookie sheet and bake for 12 to 15 minutes, until nicely browned on top and bottom.
Makes 12 to 15 biscuits.
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