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.