Says Arnold, the proprietor at Casita Chamisa, "This recipe comes from an old, old cookbook I found many years ago. The biscuits are light as a feather and the flavor is excellent. You can use sour milk instead of the sour cream, and they will taste just as good."
Author: Joan Stromquist
3Cupsflour - White Sonora Wheat is excellent
1Teaspoonnatural salt - like RealSalt
1/2Cupcoconut oilwarmed or vegetable oil
1 1/2Cupssour cream
Preheat oven to 450°
In a large bowl add the flour, sugar, baking powder, baking soda and salt. Stir together well.
Add the coconut oil and cut it in well with a pastry blender or stand mixer so that the mixture is crumbly.
Add the sour cream and mix in so that everything is blended, but do not overwork.
Place the dough on a lightly floured surface. Knead the dough about 10 times or just until smooth.
Roll out the dough to about 1/2" thick.
Cut out the biscuits with a 2 1/2" round biscuit cutter.
Place the biscuits on an ungreased cookie sheet. Bake for 10 - 15 minutes, or until they are lightly browned. Check at 10 minutes for doneness.
These keep very well for a couple of days. It's doubtful that they will last longer than this! You can also use Greek strained yogurt in place of the sour cream.Adapted from Chile, Corn and Croissants
From the Terroir Seeds test kitchen. Sour Cream Biscuits https://underwoodgardens.com/sour-cream-biscuits/