This recipe comes from my tried-and-true Better Homes and Gardens Cookbook, the one I bought when I was wooing an especially hot guy who seemed to have a particular fondness for good food. It must have worked. He married me, and now we're both fat and happy.
This is the one recipe where I use shortening; if it weren't for this recipe, I'd never have it in my pantry. 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.
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.