I don't know where my obsession with biscuits stemmed from because I didn't grow up eating them. Nonetheless, I was making them constantly a couple of years ago. These Sour Cream Buttermilk Biscuits from the blog, No Ordinary Homestead, are probably my favorite biscuits ever. After years of making just buttermilk biscuits, I learned that by adding sour cream, they become even more moist. You won't be disappointed by this recipe.
Sour Cream Buttermilk Biscuits
Yield: About eighteen 2.5″ biscuits
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/2 cup cold butter or margarine, cut into smaller chunks
1 cup buttermilk
1/3 cup sour cream
1/8 teaspoon sugar
1/8 teaspoon vanilla extract
1) Combine flour, baking powder and salt in a medium bowl.
2) Cut in butter until mixture is crumbly.
3) In a separate bowl or large measuring cup, combine milk, buttermilk, sour cream, sugar and vanilla extract.
4) Add wet ingredients to dry ingredients are moistened and all hold together.
5) Turn dough out onto a floured surface and knead 3-4 times.
6) Roll to 1/2-inch thickness and cut with a 2-3″ cookie cutter (or whatever size you like/have).
7) Place on lightly greased baking sheet.
8) Bake at 450°F (230°C) for 0 to 11 minutes, or until golden brown.