Biscuits can be made with sour cream instead of buttermilk. Sour cream is acidic like buttermilk and will react with baking soda. Unlike buttermilk, sour cream is high in fat and in this recipe, is used in place of shortening. Because there is not enough baking soda to completely neutralize the sour cream, the biscuits still have a touch of tang.
3 cups pastry flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup cold sour cream
1 1/3 cup milk
Preheat the oven to 425 degrees.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces.
- Add the milk and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the ingredients onto the counter and knead and fold until the dough is formed. Do not knead longer than necessary.
- Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter. Place the biscuits on a greased baking sheet with the edges touching.
- Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped. Serve warm.
Yield: 15 large biscuits