Sour Cream Biscuits
A soft-sided, melt-in-your-mouth biscuit from Gourmet magazine
1 cup cake flour (not self-rising)
1 cup all-purpose flour
1 Tbsp double-acting baking powder
2 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
6 Tbsp cold vegetable shortening
1/2 cup sour cream
1/2 cup seltzer or club soda
2 Tbsp butter, melted
Sift together the flours, baking powder, sugar, baking soda, and salt. Add the shortening, and blend the mixture until it resembles meal.
In a small bowl, stir together the sour cream and seltzer. Add the sour cream mixture to the flour mixture, stirring until the mixture forms a dough; form into a ball.
Pat the dough out 1" thick and, with a 2" round cutter, cut out rounds. Arrange biscuits in a greased 9" cake pan, brush them with 1 tablespoon of the melted butter, and bake in a preheated 400°F oven for 20 to 25 minutes. Brush the tops with the remaining 1 tablespoon melted butter.
Serve the biscuits warm. Makes 9 biscuits
Makes 9 servings
Allergy Warning: Contains milk and wheat