 All right, I have greased my biscuit pan. I use a brownie-sized pan to make a two-cup biscuit recipe. It works great, okay? So I've greased it with some Crisco or vegetable shortening. And this is sour cream biscuits. We're gonna be using white lily, self-rising flour. We're gonna use two cups. There's one. Self-rising flour already has the baking powder and the salt in it. And now that's a sour cream biscuit. So I have got an eight ounce container of sour cream, which is equivalent to a cup. So if you have a larger container, just measure a cup. And then we're gonna be using a half stick of butter. This is gonna have a lot of butter and cream in it. So I'm anxious to see how these turn out because I've not made this recipe before. So we're gonna be using a stick of butter. And it should be room temperature. And I'm gonna take a blending fork and I'm gonna blend it in to my flour until it's about pea size. So it only takes a minute to blend in, shortening or butter when you are using a blending fork. They are less than, I believe, $10 on our website. If you wanna get to one, there's nothing like it. They're wonderful. It goes right through there. And I know sometimes people grate butter and I have done it even in the past and even have a recipe to grate butter, but I would rather use the blending fork than have it to grate it. So once they look, there's no real big pieces left, it's ready. And now we're going to add the sour cream to it. We're gonna see what consistency this turns out to be. All right, so you can tell that's not gonna be enough sour cream to incorporate all of our flour. So I'm actually going, I think it should be about eight ounces per cup of flour. So we're gonna add another eight ounces because they got to be consistent so that you can actually pat them out and make a biscuit with them. This is gonna work perfect. So it's eight, I think it's, so I think it's eight ounces per cup of flour. So if you wanted to make a smaller recipe, you could use one cup of flour, half a stick of butter and one sour cream packet. But this is a two cup recipe. I'm gonna go ahead and use my hand, y'all. That's the perfect consistency for a batter, for a biscuit. So let me get my sifter and we're gonna pat these out and make some biscuits out of them. I'm curious to see how they turn out. So they got a lot of fat in them. They got all that sour cream and they got double the butter that a two cup biscuit normally has. We're gonna put some self-rising flour in this sifter. Move our mess out of the way and get some flour out on the counter. Be generous because this is pretty sticky. Gonna get our biscuit dough out on the counter. Very curious on this biscuit recipe. Very curious. It's a fluffy dough. So I'm gonna knead it a few times. So I've kneaded about 10 or 12 times and then we're gonna pat it out. All right, so now we're gonna cut them out and I'm gonna use kind of a larger biscuit today. Now these are really sticky in the inside because they got a lot of fat in them. So I'm not sure how they're gonna rise or anything but we're gonna see. I think they're gonna be good though. I think they'll taste good. And I cut these pretty tall. Let me show you about how tall they are. They're about three quarters of an inch. So this makes more dough than a regular two cup biscuit recipe because a regular one only has a quarter cup of shortening. We're gonna get these in the oven and I'll do a video so y'all can watch them rise up. Okay, here they go. I'm gonna bake them at 450 degrees. They sure do look pretty. They're big and fat. Now I made these bigger than I normally make biscuits and I typically flip my biscuits upside down after they come out of the oven. So we're gonna flip them upside down right quick. Do it cause Granny did it. That's what Granny did. Then she'd put them back in the pan. Pull these apart. Let you see how they look. And these look good, don't they? Very soft. They'd be good with gravy. We're gonna pull them apart. It's hot y'all but it's not crumbly or anything. It looks really good. Can't wait to try it. I will put a little butter on it and try it. Well I guess I should taste it without butter first. These just might be my favorite biscuits so far. They ought to be with sour cream in them and butter. Man, that would be amazing with gravy. They're super soft like the mayonnaise biscuits are. They're really easy to make. So you're gonna use eight ounces of sour cream and a half stick of butter per cup of self-raising flour. That's all there is to it. Man, these are good. And pretty, they're beautiful biscuits. Let me taste one. Okay. All right, let's see. If you've tried the two ingredient biscuits and stuff like that, they don't taste like this. This tastes more like a buttermilk. It's not quite as strong as a buttermilk biscuit. But it's better than the two ingredient to make. If you like buttermilk biscuits, you'll like these. Yes, they're delicious. I would say they're really good. I'm ready to eat one. But now I would make sure that after I mix them up, that I do put some flour in them and knead them 10 or 12 times before you cut them out because they're really sticky and pasty. And you're gonna wanna incorporate a little bit of extra flour into them before you cut them out. These are absolutely beautiful biscuits. Nice and fluffy and soft. And I really think they're probably, I'm not kidding, my favorite biscuit. Out of all the biscuits I make, I will definitely be making more of these. I can't wait to make them for the kids when they come. So if you need a good biscuit recipe, I'm gonna tell you this one can't be beat. And you don't have to measure anything. You don't have to measure out milk. So that makes it simple too. And it's already got the butter in it. A lot of people can't even get buttermilk. That's true. So if you can't get buttermilk, you can get sour cream. Yes, so this is the biscuit for you if you can't get buttermilk. This is the perfect biscuit for you. And it really is to me, more like homemade buttermilk biscuits than the two ingredient with the whipping cream. So give this one a try. And I think you're really gonna enjoy them. We thank you so much for watching Colored Valley Cooks where we cook like our mommas did. Bye y'all, y'all have a great day. Love ya.