Sour Cream Biscuits
From Lessons in cooking through preparation of meals, 1912
Serves 1
If using sour milk instead of sour cream, use 2 T shortening.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 43. The excerpt below is the record exactly as published.
Sour Cream Biscuits Mix 2 c flour, y2 t soda, 2 t baking powder and >^ t salt and sift several times. With the tips of the fingers work into the flour i T butter or if desired Yz T each butter and lard. Stir in lightly with a fork enough sour milk to make the dough just stiff enough to handle, probably about i c
Cook this with the app: pantry check, scaling, and the assistant.