Sour Cream Biscuits

Recipe from Prepared Pantry

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup cold sour cream
1 1/3 cup milk

Preheat the oven to 425 degrees.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces.
Add the milk and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the ingredients onto the counter and knead and fold until the dough is formed. Do not knead longer than necessary.
Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter. Place the biscuits on a greased baking sheet with the edges touching.
Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped. Serve warm.
Yield: 15 large biscuits

These were good and so easy to make. No yeast to deal with. The dough was a little sticky, so I ended up adding extra flour to the dough. Turned out perfect. I like the rustic look of the biscuits. They have a heavier, heartier flavor than regular rolls.