Have you ever wanted biscuits, just to find out that you were out of shortening? However if you are like me and have a Costco near you, then you may have a 3 lb. container of sour cream in the refrigerator. Well you are in luck, sour cream is a great shortening replacer and makes fantastic biscuits!!
I actually prefer sour cream for biscuits now over any with shortening. They always come out light and fluffy, however upon looking through various cookbooks most from the 1930’s to the 1950’s, I found only one that had baking powder and soda, as most only call for baking powder, I tried it and and adapted it to the recipe below.
Sour Cream Biscuits
2 cups Flour
1 Tablespoon Baking Powder
1 teaspoon Soda
1 teaspoon Salt
1 teaspoon Sugar
1 cup Sour Cream
1 Tablespoons Butter (melted)
1/4 –1/3 cup milk, or 1/2 & 1/2 (I use 1/2 and 1/2)
Place dry ingredients in mixing bowl, and blend together, then add the sour cream, butter , then add the milk just pulsing the mixer to incorporate all liquids, just until mixed (continuously mixing make tough biscuits) in other words over working the dough .
Remove dough to a floured counter, or pastry cloth with added flour sprinkled onto surface, pat ball of dough out in a flat circle then roll out with a rolling pin. leaving it about 1/2 inch thick, cut out with round biscuit cutter.
If you do not have a biscuit cutter never fear, if you do home canning regular mouth and wide mouth canning bands make perfect cutters. a wide mouth band will yield 8-9 biscuits.
Place on buttered baking sheet and bake in a pre-heated 450 degree oven and bake 15 minutes, remove from oven when golden brown and brush the tops with butter.
Savory Biscuits– add Italian seasoning to taste into the dry ingredients and mix together, Herbs de Province, or Thyme also make great biscuits
Parmesan – Add 1/4 to 1/3 cup dry Parmesan Cheese and mix together.
Dill- You can use dried dill to taste or freshly chopped dill chopped fine and mixed with the dry ingredients.