Thursday, October 18, 2018

Sour Cream Biscuits (1949)

  • 2 cups flour
  • 2 tspns double-acting baking powder
  • 1/4 tspn baking powder
  • 1 tspn sugar
  • 1 tspn salt
  • 1/2 cup shortening
  • 3/4 cup sour cream
Sift the dry ingredients. Cut or rub in shortening (into the dry ingredients) the same as for regular biscuits and add 3/4 cup sour cream. 

Handle and mix the same as for regular biscuits being careful not to work too much. Roll to 1/2-inch thick and cut with a biscuit cutter.

Bake at 425 degrees for 12 to 14 minutes. This makes about 12 biscuits. "They are extra rich owing to the extra amount of shortening. They are good, and quite suitable for short cake biscuits."

More "Lost" Bread Recipes
Carrot Corn Bread (1976)

(Origin - "The Storz Cookbook" compiled by Arthur C Storz of the Storz Brewing Co. of Omaha, Nebraska. 1949.) 

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