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.
- 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.)
- Preheat oven to 450 degrees
- Combine first four ingredients and cut in shortening until the flour is crumbly.
- Stir in milk/sour cream mixture and work to form a ball.
- Turn out onto a floured surface and pat out dough to about 1/2 inch thickness.
- Cut biscuits with a biscuit cutter and place on an ungreased cookie sheet.
- Place biscuits close together if you woud like soft side or 1 inch apart for crusty sides.
- Brush with melted butter and place in oven for 8 to 10 minutes or until golden brown and serve hot.
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