Ingredients
3 -3 14 cups flour (depends on if your mixins are wet)
1 tablespoon baking powder
14 teaspoon salt
12 cup sugar
12 tablespoons butter
13 cup milk
12 cup sour cream
2 tablespoons vanilla extract
Method
Sources
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Recipe1M+
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Recipe1M+
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Aluminum-free baking powder — no metallic taste in baked goods
Intense raspberry flavor and color — buttercream, macarons, chocolate
Concentrated strawberry — frosting, ice cream, white chocolate
Pasteurized egg white powder — safe meringue, royal icing
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preheat oven to 425f. mix flour (start with 3 cups), baking powder, salt, sugar and brown sugar, until well incorporated. cut the butter into tiny pieces and mix into the flour mixture (you can also use a food processor for this step). keep cutting in the butter until you incorporate the butter into the flour and it looks like it's the consistency of cornmeal. add the milk, sour cream and vanilla extract, and mix to form a dough. if dough is too wet to work with, add a little more flour till you have a moist dough, but it's workable. add your mix ins and mix till well distributed. if you have a wet mix in like blueberries, you may need to add a little more flour. cut dough in two (or cut in two before adding the mixins if you want two flavors) and shape into 2 rounds, 1/2 inch thick. baste the top with a little milk and then sprinkle with sugar. cut each circle into 8 wedges. separate slightly to help them cook. cook for approximately 17 minutes or until golden brown and cooked through in the middle.