Sour Cream Biscuits

Submitted by Stacey Hutchings

Here's a biscuit recipe that would go really good with Kathleen's Sausage Gravy. It's a version of Biscuits Supreme from my 1981 Edition Better Homes and Gardens New Cook Book (Does that mean this recipe is older than most of you? :D).

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup shortening (I use 1/3 cup lard and 1 1/2 Tablespoons butter)
1 cup dairy sour cream
2 Tablespoons milk

Preheat oven to 450 degrees (Maybe I've got a hot oven, because mine work better at 425 degrees.) Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening till mixture resemble coarse crumbs. Make a well in the center; add sour cream and milk all at once. Stir just till dough clings together. Knead gently on a lightly floured surface for 10 to 12 strokes. Roll or pat to 1/2 inch thickness. Cut with a 2 1/2-inch biscuit cutter*, dipping cutter in flour between cuts. Transfer to an ungreased baking sheet. Bake for 10 to 12 minutes or till golden. Serve warm. Makes 10 to 12 biscuits.

*Note: If you do not have a biscuit cutter, pat the dough into a 1/2-inch-thick rectangle. Cut the dough into squares, triangles, or strips using a sharp knife.