For some reason I woke up this morning at 4 with a hankering for homemade biscuits. I didn't realize I didn't have enough milk, until I got past the butter and the dry ingredients.. I found I only had half a cup, so I added sour cream and enough water to make a sticky dough... too sticky..so I added some more flour to make a soft, but not sticky dough, and let it rest a bit while my oven heated up. You have to understand that this is how I normally cook, by the seat of my pants..oh sure, once in a while I'll use a recipe, but normally its.. whatever I have in the fridge and cupboards, and sadly, I rarely write anything down so things are hard to reproduce. (But I still have a corkboard filled with blue and red ribbons from my county fair so I must be doing something right!). To my surprise (my biscuit making has been hit and miss over the years), they came out perfectly! Pretty as a picture (sorry, camera got dropped in the ocean recently), Browned perfectly with fluffy insides. They tasted as good as they looked too. So while this thing is still fresh in my mind, I thought I'd share this recipe with you.
Sour Cream Biscuits
1 stick butter
1/2 cup milk
1/2 cup sour cream
1 tsp kosher salt
1 TBSP baking powder
2 1/2 cups of flour (to start)
cut butter into flour until consistency of coarse meal
stir in dry ingredients
add milk and sour cream and stir
add enough water to make a sticky dough (sorry can't be more precise)
add enough extra flour (up to 1 cup?) til dough is just soft but not sticky.
Knead briefly, let rest about 10 minutes.
pat or roll out, cut with regular biscuit cutter or glass, and place in greased round cake pans.
Cook 14 minutes at 450 degrees.
<message edited by Jennifer_4 on Sat, 09/12/09 9:58 AM>