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Food

On the Menu Monday: Sour Cream Biscuits

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Biscuits

Biscuits are a quintessential and versatile quick bread that is found all over the United States, though more heavily associated with the South and Southern cooking.  I have eaten many biscuits in my time and have made even more while constantly trying recipes looking for “the recipe”.   As with most things in life, I stumbled on my “secret ingredient” as I found myself out of buttermilk, but noted I had sour cream and a substitution later I had created my recipe.  When making biscuits I usually make a double recipe-once dough comes together I split it in two and cut a whole pan that I place in the freezer. Once they are frozen I transfer them to a freezer bag and then I can pop them in the oven whenever we would like and they are great for company. Bake as you would if you made the dough fresh.  I always serve with delectable jams or homemade cream gravy or these moist clouds are just good plain out of the oven.

 

Sour Cream Biscuits
Makes 10-12 biscuits
Ingredients
  • 2 1/2 cups all purpose flour (I use King Arthur)
  • 1 1/2 tsps baking powder
  • 1/2 tsp. baking soda
  • 1 tsp salt
  • 1/2 cup shortening (I use Crisco)
  • 1/2 cup milk combined with 1/2 cup sour cream
  • 1/4 cup melted butter (to brush on top of biscuits before they are baked.)
Instructions
  1. Preheat oven to 450 degrees
  2. Combine first four ingredients and cut in shortening until the flour is crumbly.
  3. Stir in milk/sour cream mixture and work to form a ball.
  4. Turn out onto a floured surface and pat out dough to about 1/2 inch thickness.
  5. Cut biscuits with a biscuit cutter and place on an ungreased cookie sheet.
  6. Place biscuits close together if you woud like soft side or 1 inch apart for crusty sides.
  7. Brush with melted butter and place in oven for 8 to 10 minutes or until golden brown and serve hot.
3.2.1251

 

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About Kristi

Kristi Leeper is a lifelong lover of all things creative and crafty. She likes to touch things, dissect them, figure them out and maybe even reproduce them. Growing up in San Angelo, Texas she was exposed to small town values, but the world was always whispering in her ear to come out and play. Life has led her down a myriad of career paths such as a baker, licensed manicurist, florist, and a high school history teacher. The simple truth is she is good at all of these occupations and being good at a lot of things has served her well in life. She currently works as part-time as the Special Projects Manager for the Museum of the Southwest and for her husband keeping the books straight for the company he owns because he is simply a good boss and let’s her go to yoga whenever she wants.

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Hadley Court is my family’s summer home where I spent my summers as a child. Every day at Hadley Court was a celebration of fine living.
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