Sour Cream Shortcake Biscuits

This is a yummy alternative to the yellow sponge cake or angel food cake that you can buy. It is from an episode of M. Stewart years ago-

SOUR CREAM SHORTCAKE BISCUITS

Makes 6 large or 8 smaller biscuits

2 Cups all purpose flour
1 tsp Baking Powder
1/2 tsp baking soda
1/4 tsp salt
1/4 Cup sugar plus 2 TBSP or more- for sprinkling
4 TBSP unsalted butter- CHILLED
1 Cup sour cream (not low-fat)
1/4 Cup whole Milk (although I do use 2% just fine.)

Preheat oven to 425-. Line a baking sheet with a silpat baking mat or piece of parchment ( or spray lightly). In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in 1/4 C sugar. Cut in the butter using a pastry blender or two knives until the mixture looks like it is course meal. Stir in milk and sour cream. Scoop dough into high mounds- evenly spaced on the baking sheet. Sprinkle with remaining sugar (I like mine nice and sparkly). Bake until lightly browned, about 15 minutes. Transfer to a cooling rack. Allow to cool slightly before splitting. (These are best fresh- but still good if saved- just not crispy)

Pile with fruit (sweetened) of choice- Strawberries for strawberry shortcake, peaches, blueberries, or whatever suits your fancy and whipped topping. An easy way to impress company for dessert or a treat.