Jerry's Sour Cream Shortcake Biscuits
These biscuits are the foundation for the decadent apple, rosemary, and caramel shortcakes concocted by Jerry Traunfeld, executive chef of the Herbfarm restaurant in Issaquah, Washington.
Martha Stewart Living, November 2000
Yield Makes 6 large biscuits
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar, plus 2 tablespoons for sprinkling
- 4 tablespoons unsalted butter, chilled
- 1 cup sour cream, not low-fat
- 1/4 cup whole milk
- Preheat oven to 425 degrees. Line a baking sheet with a Silpat baking mat or a piece of parchment paper. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in 1/4 cup sugar. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse meal. Stir in sour cream and milk. Scoop the dough into six high mounds evenly spaced on the prepared baking sheet. Sprinkle with remaining 2 tablespoons sugar. Bake until lightly browned, about 15 minutes. Transfer the biscuits to a rack to cool slightly before splitting.
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