Customers vote this a favorite, and we agree. (I think the keys are rich sour cream and hints of sugar and vanilla.)
Combine first 3 ingredients; cut in butter with a pastry blender until mixture is crumbly.
Combine milk and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times. Roll to 1/2-inch thickness; cut with a 1 1/2-inch round cutter, and place on a lightly greased baking sheet.
Bake at 450° for 7 to 9 minutes.
Note: Rolled dough may be cut with a 2 1/2-inch round cutter; bake at 450º
for 10 to 12 minutes. Yield: 1 dozen.
Laurey's Catering and Gourmet-to-Go, Asheville, North Carolina
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