This recipe comes from my Sour Cream Recipe book. The little booklet is from the Milk Industry Foundation. On the back it has, for additional copies of this booklet mail 10cents coin or stamps to
Milk Industry Foundation
1145 19th Street, N.W.
Washington 6, D.C.
This little history information may give you an idea of the date of this booklet, I could not find the date on this. I hope you enjoy the recipe and the tidbit history.
Sift dry ingredients into a bowl. Combine sour and sweet cream stir in soda, add to flour and mix quickly. (if to thick add a little more cream.) Turn out onto a floured board, pat out to 1/2" thick, cut, and bake on ungreased baking sheet in hot oven (450 degrees). 10-12 minutes. Makes 12-16 light tender biscuits.
For drop biscuits, stir in an extra spoonful or so of sweet cream, to make a slightly softer dough. Drop by spoonfuls onto greased baking sheet and bake as above.
Quick sour cream biscuits stir 1/2 teaspoon soda into one cup sour cream. Add to 1/1/2 cups prepared biscuit mix and stir until well mixed. Roll, cut and bake as usual. For drop biscuits use about 1 1/4 cups biscuit mix.
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