Sour Cream Biscuits

 From:  https://www.yourhomebasedmom.com/sour-cream-biscuits/#wprm-recipe-container-51482

Servings:  10

2 cups all purpose flour

1 tablespoon baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 cup brown sugar

5 tablespoons cold (or frozen) butter

1/2 - 1 cup sour cream (original recipe calls for 1/2 cup, but I like a softer dough so add close to 1 cup)

1/4 cup whole milk, butter milk, or nut milk with 1 tsp lemon juice added

Directions

Preheat oven to 425

Line baking sheet with silicone mat or parchment paper

Mix everything together through baking soda

Mix in brown sugar making sure there are no lumps

Add in butter making with pastry blender or shred butter in food processor with shredder blade.  Then add to mix until you have pea size bits.

Add rest of ingredients.

Mix until you have a soft dough.  You want to mix as little as possible so you don't warm the butter.  Cold butter makes a flaky biscuit.

Lightly four counter and put down on it.  Gently spread until about 3/4 inch thick.

Use a biscuit cutter or glass to cut out circles that are about 2 inches in diameter.  Use all the dough.  You can re-work it but add as little flour as possible and don't touch it more than needed.

(The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2-3 months. Bake without defrosting – just add a couple more minutes to the oven time.)

Place biscuits on cooking sheet and bake 14-18 minutes until browned on top.