Total Calories: 325
Yield: 2 dozen
Mix flour, shortening and sour cream together. Add milk until mixture is thick enough to cling to a spoon. Drop by tablespoonfuls onto a greased pan. Bake in 450° oven for 8–10 minutes. Serve immediately.
Editor's Extra: Leftover biscuits are great split and toasted. Try spreading softened butter on sliced leftover rolls and breads, then wrap in foil and freeze. Next morning pop them right in the oven in the wrapping . . . so good you’ll make extra just to have leftovers.
This Farmers Hall Tea Room’s Sour Cream Biscuits recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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