Enjoy these biscuits and butter with Black-Eyed Pea and Sausage Soup or with an old-fashioned vegetable dinner.

Recipe by Oxmoor House May 2001

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Recipe Summary

Yield:
1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 6 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and sour cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 4 or 5 times.

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  • Pat or roll dough to 3/4" thickness; cut with a 2 1/4" biscuit cutter, and place on a lightly greased baking sheet.

  • Bake at 425° for 10 minutes. Serve with Sage Butter.

Source

Christmas with Southern Living 2001

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