Sour Cream Biscuit

Preheat the oven to 425°F

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt

Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces

Add milk and stir the mixture with a fork until most of the dry ingredients have been moistened.

Turn the batter on the counter and knead and fold until the dough is formed.

Do not knead longer than necessary

Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.

Place biscuits on a greased baking sheet with edges touching

Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.