Ingredients
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2 cups flour
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2 Tbl. baking powder
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1 tsp. salt
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1/2 tsp. baking soda
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1 1/2 cups sour cream, do not sub light
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1 Tbl. + 1 tsp. canola or vegetable oil
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4 Tbl. soft butter, divided (half before baking, half after)
Instructions
In medium-sized bowl, whisk first 4 ingredients until very well mixed.Add sour cream in spoonfuls on top, add oil and immediately stir to mix until 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.Remove ball of dough, and knead 8 times on a nicely floured surface. Roll thick to only about an 8" circle. Just a few passes with your (floured) rolling pin.Cut out 5-6 biscuits with a sharp biscuit cutter pressing straight down and do not twist!! Get 3 - 4 more out of the last of the dough, (bunch it back together, knead it just a bit, pat or roll it and cut), making 8 - 10 total. Pitch any last little tidbit left.I place mine on my old round metal pizza pan covered with foil and sprayed with butter-flavored Crisco. 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 425º oven for 15-17 minutes (ovens vary) or until 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 real honey.
