Biscuits with Sour Cream

Preheat the oven to 375°F (190°C).

Cream together the butter or lard and sugar until light and fluffy, about 2-3 minutes.

Add the egg yolks and whole eggs one at a time, beating well after each addition until fully incorporated.

Stir in the vanilla extract to the egg and butter mixture.

In a separate bowl, whisk together the flour and baking soda.

Alternate adding the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients, stirring gently until just combined.

Drop spoonfuls of dough onto a greased baking sheet, spacing them about 2 inches apart.

Bake for 18-20 minutes until the biscuits are golden brown on top.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.