* Exported from MasterCook *
Keri's Sour Cream Biscuits (1st place, OK State Fair, Tulsa OK, Sept 2008)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads/Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups self-rising flour
1/4 teaspoon baking soda
8 oz sour cream
3 Tbs buttermilk
Preheat oven to 450.
Blend dry ingredients well. Stir into sour cream and buttermilk and toss gently until moistened - may need just a bit more buttermilk depending on the flour. (Or mix it all up in your food processor - you DO keep it out on the cabinet, don't you???) Dump onto floured cloth and gently fold over on top of itself several times to smooth dough and form layers, adding flour to the cloth as needed to keep dough from sticking. Roll out to about 1/2 to 3/4 inch thick, cut with a sharp biscuit cutter, and bake at 450 until golden brown, about 8 to 10 minutes.
When I first tried these, my espouse-ed one of lo these 24 years Robert declared them some of the best he'd tasted. I'll occasionally also include a teaspoon of baking powder in these, if I want them to pop extra tall.
If you don't have self-rising flour, do what I usually do anyway and in place of the self-rising flour use 2 cups of regular flour, 1 teaspoon salt, and 2 teaspoons baking powder (preferably Rumford, as it has no aluminum and does not give a metallic whangy aftertaste.)
- - - - - - - - - - - - - - - - - -
Edit Sept 24, 2008 - I used this recipe in the OK State Fair in Tulsa this week, and got 1st place with them.