The buttermilk biscuit recipe on the bag of the Gold Medal flour bag was pretty good, but last night I wanted to make strawberry shortcake, found I was out of buttermilk, and made the biscuits with sour cream. The biscuits were so light and tender and had such a good flavor that I’d definitely make them this way again – especially for shortcake because the sour cream flavor meshed well with the strawberries.
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