Rhonda's Heavenly Biscuits

Rhonda grew up eating her mother's biscuits. There were made from much the same recipe, though when Rhonda learned to cook them she swapped sour cream for the lard that her mother always used. People sometimes go to the restaurant just because they are craving some of Rhonda's biscuits.

Rhonda's Heavenly Biscuits

2 cups self-rising flour

1 stick salted butter, softened

1/2 cup sour cream

1/2 cup 2% milk

2 tablespoons salted butter, melted

Preheat oven to 350 degrees.

Cut softened butter into flour with a pastry blender.

Stir in sour cream and make a well in the center.

Pour in the milk and stir, incorporating all of the flour/butter mixture into the milk.

Turn dough onto a floured surface and knead. If dough is sticky, extra flour may be kneaded in here. Be careful not to over-knead the dough.

Roll dough to 1/2 inch thickness and cut into rounds with a biscuit cutter.

Place biscuits on a buttered baking dish.

Bake for thirty minutes.

Remove from oven and brush tops with melted butter.

Makes 12 biscuits, but may be more or less depending on the size biscuit cutter you use.



Rhonda Hathaway is a character in my paranormal mystery, Amelia's Children. If you're interested in learning more, you can find my book at the following links:

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