Ingredients
2 c Gold Medal flour
1 Tbsp + 1 1/2 tsp. baking powder
1 tsp Morton salt
1/2 tsp baking soda
1 1/2 c Daisy sour cream, i would not suggest subbing light
1 Tbsp + 1 tsp. vegetable oil
4 Tbsp soft butter
Instructions
In medium-sized bowl, whisk first 4 ingredients til well mixed. Add sour cream in spoonfuls on top, add oil and mix til all is just moistened with a spoon. Switch to using your hands turning the dough to get all the last of the dry stuff on the bottom of the bowl. Knead 8 times on floured surface. R
oll thick to only about an 8″ circle. Just a few passes with your (floured) rolling pin. Cut out 6 biscuits with a biscuit cutter or a floured glass. Get 2 more out of the last of the dough. (Bunch it back together, knead it just a bit, pat or roll it and cut.)
Pitch any last little tidbit if any left. I place mine on my old round metal pizza pan covered with foil and sprayed with butter-flavored Pam. But a cookie sheet will work just fine.
Place little pats of butter on top, or spread it a little if the butter is VERY soft and doesn’t deflate the biscuits while doing so. Bake in hot, preheated 425 oven for 12-15 minutes (ovens vary) or til golden brown on top. Remove from oven and butter tops again with other half of butter.
Serve warm with more butter and homemade jam or honey. Makes 8 tall biscuits.
From: https://reciperoost.com/2017/09/04/side-step-way-table-fluffy-sour-cream-biscuits
I t never lets me go to the next page to see test of the recipe