Tony’s mom sent me a baking book Gary, Tony’s dad, had given her a long time ago. Inside he wrote, “To Jo: If you make one, make two. I like this stuff too!” So so so cute. I love it. I almost cry every time I see his handwriting in there. I was actually trying to find some cookie recipes because I never make cookies but got sucked in by all the photos of fresh biscuits and decided to make this recipe to round-out the BBQ tofu and mac and cheese we had for dinner. I’m an idiot, though, so when we were out shopping today I confused this recipe with another one and bought some chives. This recipe doesn’t call for chives. But I threw them in anyway and they turned out really, really tasty. So who’s the idiot now?
Yeah, probably still me. But anyway, these biscuits are nice and flaky and rich (despite me using low fat sour cream and skim milk, so go figure) and thanks to my Silpat, they were nothing to bake or clean up after. I wish everything in my entire kitchen was made of Silpat.
You will need:
- 2 cups all purpose flour
- 1 tbs. sugar
- 3 tsp. baking powder
- 1/2 tsp salt
- 1/4 cup shortening
- 2/3 cup milk2/3 cup sour cream
- *chives, if you’re stupid
Preheat your oven to 450 degrees. The book says to grease a cookie sheet, but like I said…Silpat. No greasing required when you have Silpat. Magical, magical Silpat. In a medium bowl, combine flour, sugar, baking powder and salt. Then cut in shortening with a fork until mixture is crumbly. In a small bowl, combine milk and sour cream. Add all at once, stirring just until moistened. Drop dough by tablespoonfuls onto cookie sheet and bake 10-12 minutes or until golden brown. Serve warm. Oh, and add the chives in there somewhere. Whatever. Silpat.