Sour Cream Rye Biscuits

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King Arthur Flour


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In a medium-sized mixing bowl, whisk together the dry ingredients. Using a pastry blender or fork, your fingers, or a mixer, cut in the butter or shortening.

Measure the sour cream into a 2-cup liquid measure, and add the milk, stirring to combine. Add these liquid ingredients to the dry ingredients, stirring till everything is evenly moistened. Turn the dough out onto a lightly floured surface, and fold it ov

Use a 2-inch cutter to make round biscuits, or just cut the dough into 2-inch squares. Place the biscuits on a lightly greased baking sheet, brushing the top of each with milk (or an egg mixed with milk), to make them shiny and brown, if you like.

Bake the biscuits in a preheated 400°F oven for 12 to 14 minutes, until they're lightly browned. Serve them hot, with the stew.

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