Sour Cream Biscuit

Sour cream replaces the butter in this biscuit. I love them warm straight out of the oven with a cup of tea. Served with jam they are scrumptious.

• Ready In: 31 mins
• Serves: 15

Ingredients

• 3  cups flour
• 3  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  tablespoons sugar
• 1⁄2 cup sour cream, cold
• 1 1⁄3 cups milk

Directions

1. Preheat the oven to 425°F
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
3. Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces
4. Add milk and stir the mixture with a fork until most of the dry ingredients have been moistened.
5. Turn the batter on the counter and knead and fold until the dough is formed.
6. Do not knead longer than necessary
7. Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.
8. Place biscuits on a greased baking sheet with edges touching
9. Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.