Biscuits!

This post gives me a chance to mention one of the convenience foods I do use. I made Chicken Noodle Soup for dinner this last Sunday night, and I used purchased chicken stock to do it. I don't always have my own stock available, and I make a lot of soup! Kirkland brand Organic Chicken Stock is my favorite for the times when my own isn't in the freezer. 

Along with the soup, we had Biscuits with Sour Cream. This is my name for a recipe from The Accidental Gourmet, a cookbook by Sally Sondheim and Suzannah Sloan. If you happen to have that cookbook, they call this recipe "Hoosits," and you'll find it on page 36/37. If I put that name in my recipe finder file, I'd never know what it's for! Anyway, I have a bunch of extra sour cream right now and am looking for ways to use it up!

Again, I cut the recipe in half and show my portions in red.

Biscuits with Sour Cream

2 cups flour (1 cup, half all-purpose flour, half whole wheat pastry flour)
1 1/2 tablespoons granulated sugar (2 teaspoons)
4 teaspoons baking powder (2 teaspoons)
1/2 teaspoon baking soda (1/4 teaspoon)
1 1/2 cups sour cream (3/4 cup)

Grease a baking sheet. Preheat the oven to 425 degrees.

In a large bowl, combine flour, sugar, baking powder, and baking soda. Mix well. Fold in the sour cream and blend to form a soft ball.

Dust a breadboard with flour. Knead the dough 3 or 4 times to blend, and then pat it out to a 3/4-inch thickness. Cut with a biscuit cutter and arrange the biscuits on the baking sheet.

Bake until the biscuits are lightly browned - 10 to 12 minutes.


DONNA'S NOTES: I'm sure this could be made with plain yogurt, if you want to reduce the fat content.