Advertisements

Feast of Leftovers: Sour Cream Biscuits


Oh the joys of harvest and fresh local vegetables. After the excess of candy and treats, some simple hearty vegetable soup is what the day requires!

biscuits

As always I have extra sour cream and since I have a large pot of cabbage and bean soup – what any 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. I posted another version of sour cream biscuits that uses vegetable shortening. These use lard – and lard makes the best biscuits. Yes rendered pig fat is a a culinary blessing!
(I will post my cabbage and bean recipe soon – my other soup recipes are: Prime Rib, Turkey)

Ingredients
4 cup white flour
1 tablespoon baking powder
1/2 tablespoon salt (or less if desired)
1 teaspoon baking soda
1 cup Lard (at room temperature!)
1/2 cup sour cream
1 large egg
1/4 cup milk

parchment paper

Preheat oven to 350°F
Mix all the dry ingredients thoroughly in a bowl.
In a separate bowl mix the sour cream with the egg until blended.
Place lard in large bowl, and cut with knife into small cubes. Now dump in the dry ingredients!
Use a pastry cutter to blend the shortening into the flour mixture until the mixtures has a course pea-sized texture.
Add the sour cream and cut mixture until it is course crumbs.
Using clean dry hands knead dough 6 to 8 strokes; if dough is too dry and not binding together, slowly add a bit of milk a teaspoon at a time. The mixture should just bind together without being too dry or too moist!
All of the above should be done fairly quickly to avoid over-working the flour and activating the gluten! (which would make the biscuits tough…)
Roll out dough 1/4 inch thick. Lightly dust with flour if it is sticking to the rolling pin. Fold in half, and then fold in half again.
(Yes that would now be a quarter – but this is cooking not math class!)
Now roll out once more to about 1/2 inch thick and cut biscuits (no bigger than 2 inches wide!)

Place biscuits on parchment paper in a cookie sheet. The biscuits should just be touching each other – this will make them puff upwards more than then expand sideways!
Brush the top with any left-over milk to make the tops brown evenly.
Bake for 20 to 25 minutes (until desired golden brown on top)

Let cool a few minutes – and then enjoy!

These biscuits are not only excellent with soup but also really tasty with butter and your favourite jam.

Advertisements

Shall we have a conversation?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: