Sunstroke House Music

Adapted from Paula Deen's Sour Cream Biscuit recipe

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2 cups White Lily self-rising flour

2 sticks butter, softened - YES, that is correct

1 cup sour cream

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Blend softened butter into self rising flour with your fingers or a fork until the consistency is sandy. Get very even, making sure there are no big lumps. Stir in sour cream until uniformly blended.

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Roll out, coating surface in regular flour as needed. Cut with a small (1 1/4" or smaller) biscuit cutter. Place on cookie sheet so that sides are BARELY touching. These are so soft that you need more of the sides exposed to heat than with other biscuits. 

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This dough has so much fat that you don't have to worry too much about developing gluten, especially if you use White Lily. You can re-roll and cut without degrading the quality.

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Cook at 375 until browned - 12 minutes is a guideline but it will depend on the size of your biscuits.