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Yield: 12 Biscuits
Time Spent:
Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes
Ingredients:
4 cups Self-Rising Flour (see note below to make your own gluten-free self-rising flour)
1 16 oz. container sour cream
½ – ¾ cup of milk
Instructions:
Preheat oven to 450 degrees.
Blend in enough sour cream with a fork until the dough leaves sides of the bowl.
Add milk to form a soft dough.
Turn dough onto lightly floured surface. Gently knead 2 to 3 times.
Roll out dough, using a floured rolling pin, to ½ or ¾ inch (if you like tall biscuits). Cut using a floured 2 or 3-inch biscuit cutter.
Place on a baking sheet with sides touching for soft biscuits and 1-inch apart for crisp sides.
Bake 10-12 minutes.
Note: To make your own gluten free self-rising flour, you can add 1-1/2 teaspoons of gluten free baking powder and ¼ teaspoon of salt for every cup of gluten free flour. You can pre-mix a large quantity and store it in the cupboard in an airtight container.
