Fluffy Sour Cream Biscuits

Fluffy and delicious.

Step: 1

Preheat oven to 425 degrees F (220 degrees C).

Step: 2

Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.

Step: 3

Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.

Step: 4

Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.

Per Serving: 186 calories; protein 3.5g; carbohydrates 21.5g; fat 9.6g; cholesterol 6.7mg; sodium 492.3mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.