This is a rerun of a post I wrote in winter of 2012. Enjoy…
“This weekend it was snowing at my Sonora place. David and I holed up for the weekend, going out only for a few essentials and a coffee break. I made my favorite lasagna recipe in honor of my son Christian who just landed a job selling tickets to the San Francisco Symphony. It’s his favorite dish.
I also made a batch of home made biscuits and I have a favorite recipe I’ve been using since the early 80’s when Christian was born. It’s called Sour Cream Biscuits and it comes from the Palo Alto Junior League Private Collection 2. I think it’s one of the best biscuit recipes I’ve ever used.
Sour Cream Biscuits
Preheat oven to 450 degrees.
2 C. unbleached flour
4 t. baking powder
1/2 t. salt
2 t. sugar
1/2 C vegetable shortening
1/3 C. sour cream
1/3 C. milk
Stir together dry ingredients into a food processor with a steel blade. Process a minute or so till blended. Add shortening until mixture resembles coarse crumbs. Transfer ingredients to a large mixing bowl. Add sour cream and milk all at once. Stir with a fork only until dough follows it around bowl.
Turn dough out onto a floured board. Lightly knead for only a few seconds. The secret is to handle the dough as gently as possibly!
Pat or roll dough out to a 1/2 inch thickness. Cut with a biscuit cutter and place on an ungreased cookie sheet. Bake 10 minutes, till lightly golden on top. Allow to cool slightly before eating so they won’t be doughy. Enjoy with a little sweet butter or your favorite jam, but I love my with just butter.
Note: You may use the dough to make one big shortcake by increasing the sugar to 1 1/2 T. Absolutely fabulous with strawberries and lightly sweetened cream.