Sour Cream Biscuits

We returned from our vacation a week ago and left again almost immediately to help out some friends who had a death in the family. We finally came home on Saturday night; and, we are still moving quite slowly. Two weeks into summer vacation and we are just now enjoying our time to sleep in, which to me is the best part of summer.

I love these lazy days, slowly sipping my coffe in the morning while making breakfast. As you know, biscuits are on our regular rotation (Easy Cream Biscuits, Maple Biscuits, and Homemade Baking Mix Biscuits). So, recently I thought that we would try something new, Sour Cream Biscuits. These are quick to mix up and I always have the ingredients on hand. We have had them twice now and I am pleased with the results. Plus, I like that with this recipe it is still possible to make fresh biscuits without milk or cream. 

Sour Cream Biscuits

2 cups white whole wheat flour
½ tsp. salt
½ tsp. baking soda
1 Tbsp. baking powder
¾ cup sour cream
Milk or water (enough to form biscuit dough)

Stir together all ingredients, adding enough milk to form desired consistency. Drop onto baking pan with a medium sized scoop, about ½ an inch apart. Flatten slightly. Bake at 450º for 10-12 minutes. Serve immediately. Yield: 20 biscuits.

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