Cook Time: 14 minutes
Total Time: 14 minutes
Yield: 12 to 15 Biscuits
- 2 cups soft wheat flour, such as White Lily OR 1 cup all-purpose flour and 1 1/4 cups cake flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons chilled butter, cut in small pieces
- 2 tablespoons chilled shortening, cut in small pieces
- 3/4 cup sour cream
- 1/4 cup milk
In a mixing bowl, combine the flour(s), salt, baking powder, and baking soda. Cut in the pieces of butter and shortening with a pastry blender until pieces of fat are small and mixture resembles coarse crumbs. Make a well in the center of the dry mixture and add the sour cream and 1/4 cup of milk. Stir with a wooden spoon or hands until mixture begins to hold together. If it seems too dry, add a little more milk, about 1 teaspoon at a time. When it is holding together but still looking somewhat crumbly, turn out onto a floured surface. Knead gently about 8 to 10 times, then pat out to form a circle about 3/4- to 1-inch thick. Cut out biscuits with a round 2- to 3-inch biscuit cutter.
Arrange on an ungreased cookie sheet and bake for 12 to 15 minutes, until nicely browned on top and bottom.
Makes 12 to 15 biscuits.
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