Sour Cream Biscuits Supreme
The one recipe where I use shortening. If anyone has a good substitute that yields the same result, please let me know!
These biscuits are flaking and delicious. We use them for everything from creamed chicken, to sausage gravy, to a final act slathered with real butter and local honey.
+--++--++--++--++-)oOo(-++--++--++--++--++
Sour Cream Biscuits Supreme
2 cups all-purpose, unbleached flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup shortening
1 cup sour cream
2 tablespoons milk
Stir together the dry ingredients. Cut in the shortening with two knives until the mixture is crumbly. Add the milk and the sour cream. Stir just until all of the dough clings together and the flour is mixed in. Grab by handfuls and loosely shape into biscuits. Place on a very well-greased (with shortening) baking pan. I like to put these in my stoneware baking dish, placing them just so they barely touch each other. Bake at 450 F fro 10-12 minutes or until golden on the top. Serve warm.
2 comments:
I haven't tried it with this recipe in particular, but have with similar recipes with good results, but -- coconut oil. This will replace shortening nicely, and in a mostly savory dish will not leave much if any coconut flavor. I made some other biscuits with coconut oil the other day and they were very light, fluffy, and oddly rather buttery. Try it! (Extra virgin, unrefined only.)
Oooh! What an interesting idea! I'll definitely give it a try. I find myself avoiding these biscuits because of the shortening, but they're definitely the best biscuits I make.
Post a Comment