Biscuits
4 C self rising flour
12 tbps slat butter
1 C sour cream
1 C room temp sprite
1 egg
1/4 C of butter
Melt butter in cast iron Dutch oven.
In a large bowl ass flour and cut butter using a pastry cutter or fork until pea size.
Add sour cream and sprite until dough starts to come together
Dust your surface with flour. Turn dough out an knead until it smooth 12X. Add light amount of flour on top to keep from sticking.
Roll dough 1” thick cut with a biscuit cutter or a wide mouth mason jar
Put in Dutch oven
Wisk egg and 2 tbps of water. Brunch on top of biscuits.
Cook in oven on 400* for 25 mins
Or with coals on top and bottom rotate 1/4 every 4 mins. Cook about 20-25 mins
CA CEST’ BON
