Make Ahead Biscuits
Makes 20 - 2 1/2"
biscuits
4 cups all-purpose flour
2 Tablespoons baking powder
1 1/2 teaspoons salt
1 Tablespoon sugar
1/2 teaspoon baking soda
1 16-ounce container sour cream
1/2 cup shortening (Crisco)
1/2 cup milk (about)
Directions:
Mix flour, baking powder, salt, sugar and baking soda
together in large bowl. With pastry blender (or two knives,
used scissors fashion), cut in sour cream and shortening
until mixture resembles coarse meal. Add milk a little at a
time until dough comes together.
Turn out onto floured surface. Knead to mix thoroughly, but
do not overwork dough. You may need to add a little water a
teaspoonful at a time if dough is too dry.
Roll about 1/2" thick and cut biscuits with a floured
cutter.
IF BAKING AT ONCE:
Preheat oven to 425°. Place biscuits about 1 inch apart
on ungreased baking sheet and bake 10-15 minutes, or until
lightly browned.
IF FREEZING FOR LATER USE:
Place biscuits on baking sheet, cover with clear plastic wrap
and freeze.
When biscuits are frozen, remove from sheet and place in
a
plastic freezer bag. When ready to use, preheat oven to
425°. Place frozen biscuits about 1 inch apart on
ungreased baking sheet and bake 20-25 minutes, or until
lightly
browned.