Sour Cream Biscuit

Sour Cream Biscuit

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d

Directions:
Preheat the oven to 425F
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces
Add milk and stir the mixture with a fork until most of the dry ingredients have been moistened.
Turn the batter on the counter and knead and fold until the dough is formed.
Do not knead longer than necessary
Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.
Place biscuits on a greased baking sheet with edges touching
Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.