Sour Cream Biscuits

I love it when M’s friends come to visit. It’s nice to have people in the apartment, especially people that he, being kinda shy, is completely comfortable with. But I don’t always have much to say. They talk engineering stuff all the time, things about snow load, and rebar,  and missing concrete walls, and calculations and things I have no knowledge or thoughts about. So, while they talk about pipes and design drawings, I write blog posts.

These biscuits need a little more trial and error. I over-baked them: the recipe called for 12-15 minutes, but 10 would have been sufficient. They were slightly dry and a little too dark. But, I think with a second attempt, I may be able to get something a little tastier. They were extremely simple though, and potentially a tasty crust for a pot pie. They would have gone well with a soup. But that’s not what we had for supper.

Try them if you wish, but I guarantee nothing about the quality of this recipe.

Sour Cream Biscuits
From Company’s Coming: Lunches

2 cups all-purpose flour
1 and 1/2 tbsp granulated sugar
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 and 1/2 cups sour cream

Mix all the ingredients together, adding the sour cream last.

It may help to use your hands for the last bit of mixing. Form the dough into a long skinny roll of dough on a very lightly floured surface. I split the dough in half to help with this step.

Cut the dough into approximately 2 cm thick chunks. Space them evenly on a well-greased baking sheet.

Bake at 425*F for 10 minutes or until a perfect golden brown.

Place the biscuits in a bowl with your favourite Dutch tea towel to keep them warm until supper.


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