Directions:
- Preheat oven to 425 and line a small baking sheet with parchment paper.
- Stir together dry ingredients.
- Cut in butter and shortening until you have a crumb-like texture.
- Add sour cream and a splash of milk.
- Being careful not to overwork the dough, gently 'mush' together with fingers, adding more milk as neccessary, until it's all combined and still a bit sticky.
- Turn out on to floured surface.
- Flour hands and gently pat out dough to approximately 1 thickness.
- Use any available round-ish shaped object to cut out biscuits. (I used a juice glass mouth)
- Reform dough scraps from first pass and re-shape until you have used up all the dough.
- Place biscuits on parchment lined sheet with their sides lightly touching. Bake until ~lightly~ golden on top about 10 minutes.
- Optional: Upon removal from the oven, brush tops of biscuits with room-temperature butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.79 Kcal (606 kJ) | ||
| Calories from fat | 47.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 8% | |
|---|---|---|---|
| Cholesterol | 7.26mg | 2% | |
| Sodium | 46mg | 2% | |
| Potassium | 267.99mg | 6% | |
| Total Carbs | 21.21g | 7% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 3.25g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 118.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 278.95 Kcal (1168 kJ) | ||
| Calories from fat | 90.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.07g | 8% | |
|---|---|---|---|
| Cholesterol | 14mg | 2% | |
| Sodium | 88.61mg | 2% | |
| Potassium | 516.32mg | 6% | |
| Total Carbs | 40.86g | 7% | |
| Sugars | 0.9g | 2% | |
| Dietary Fiber | 1.52g | 3% | |
| Protein | 6.27g | 7% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.8mg | 2% | |
| Calcium | 227.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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