Monday, May 2, 2011

Sour Cream Biscuits

I just finished reading a novel, written by my grandfather, about his own father, who died three months before his birth. My great-grandfather, Lionel, grew up in Morgan, UT and at the age of 10, moved to Idaho where his father settled the town of Parker (Parker is my maiden name). My great-great-grandmother, Eliza Ann, was quite an inspiring figure, adjusting to many changes and always providing a comfortable, welcoming home to friends a family who needed love and support. Reading about Eliza Ann inspired me to cook simple, country food. In the book, my Grandpa mentions how, after dinner, Eliza Ann would give her husband biscuits with jam to satisfy his sweet tooth. So simple. So delicious.

From: Razzle Dazzle Recipes
Makes 4 biscuits


1 cup self-rising flour*
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons vegetable oil

*As a substitute for self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to equal 1 cup.


Pre-heat oven to 425 degrees. 

In a bowl, combine flour and baking soda. Add sour cream and oil. Stir until moistened. Turn onto a floured surface and knead, adding flour as necessary, until dough is smooth and easy to handle.

Roll out dough to a 3/4 inch thickness and cut with a 2 1/2 inch biscuit cutter. (Or divide into four separate "balls" using your hands and flatten down, like you would if you were making peanut butter cookies.)

Place on a greased baking sheet and lightly spray tops with non-stick cooking spray.

Bake for 10-12 minutes or until golden-brown.

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