Biscuits

Biscuits every where and which do I eat? That is the all timing question. I have been recipe testing biscuits and would like to share a few of the biscuits I have tested out. They are a good dense biscuit that you would use for biscuits and gravy.  Still working on the that perfect one that  I need for my project. In the mean time I can share my exploits with my readers, if you all are still there.

Credits go to a book called Southern Biscuits by Nathalie Dupree

Sour Cream Biscuits
 2 1/4 cup self rising flour
1 1/4 cup sour cream divided
 Softened butter for brushing

Heat the oven to 450.
In a large bowl combine the flour and sour cream. You want to make a well in the center of the flour and that is where you add the flour. You want to use a rubber spatula pulling the flour into the sour cream .Mix until the just incorporated. The sticky dough should pull away from the sides of the bowl. If the dough is too dry and the remaining sour cream, if too wet add more flour.  Lightly sprinkle a board or clean surface with  some of the reserved flour. Turn the dough out  on the board and sprinkle the top of the dough lightly with flour.  Fold in half and pat out into a  1/3- 1/2 inch thick  round. Fold in half a second time . Pat out in to a 1/2" round and then fold in half again. This time pat out into  3/4 inch round . If you want a giant biscuit pat into a 1 in round. You want to use a 2 1/2" cutter. place the biscuits on a cookie sheet and bake for 8-10 minutes.  After 4 minutes rotate pan,check to make sure that the bottoms are browning as well.  Continue  baking for another 4-6 minutes until they are lightly brown. When biscuits are done, remove from the oven and brush with butter.