Southern Sour Cream Biscuits

Gather the ingredients. Pre-heat oven to 425 F. The Spruce / Cara Cormack In a mixing bowl, whisk together the flour(s), salt, baking powder, and baking soda. The Spruce / Cara Cormack Cut in the pieces of butter and shortening with a pastry blender, or two forks, until pieces of fat are small and mixture resembles coarse crumbs. The Spruce / Cara Cormack Make a well in the center of the dry mixture and add the sour cream and 1/4 cup of milk. The Spruce / Cara Cormack Stir with a wooden spoon or hands until mixture begins to hold together. The Spruce / Cara Cormack If it seems too dry, add a little more milk, about 1 teaspoon at a time. The Spruce / Cara Cormack When it is holding together but still looking somewhat crumbly, turn out onto a floured surface. The Spruce / Cara Cormack Knead gently about 8 to 10 times, then pat out to form a circle about 3/4- to 1-inch thick. The Spruce / Cara Cormack Cut out biscuits with a round 2- to 3-inch biscuit cutter and arrange on an ungreased cookie sheet. The Spruce / Cara Cormack Bake for 12 to 15 minutes, until nicely browned on top and bottom. The Spruce / Cara Cormack