The wonder of this time of year is how much food can be squeezed into a refrigerator, and how much food I can consume without trying!
I seem to have extra sour cream and since I have been making soup – what every soup needs is a nice freshly baked biscuit. And I love sour cream biscuits. Simple and easy to make – and helps get rid of that sour cream sitting in my fridge.
(My soup recipes are: Prime Rib, Turkey)
2 cup white flour
1 tablespoon baking powder
1 teaspoons salt
1/4 teaspoon baking soda
1/2 cup shortening
1/2 cup sour cream
Preheat oven to 425°F
Mix dry ingredients thoroughly in a bowl.
Use a pastry cutter to blend.
Add the shortening and cut shortening until mixture has course pea-sized texture.
Add the sour cream and cut mixture until it is course crumbs.
Knead dough 6 to 8 strokes; if dough is too dry and not binding together, slowly add a bit of water a teaspoon at a time.
Roll out dough 1/4 inch thick. Fold in half. Roll out again and fold in half, and half again.
Now roll out to about 1/2 inch thick and cut biscuits;
bake on greased cookie sheet 10 to 15 minutes (until desired golden brown on top)
Let cool a few minutes – and then enjoy!
Not only excellent with soup but also really tasty with butter and strawberry jam.