Sour cream rye biscuits

This is a quick biscuit that I made for dinner, to go with guinness beef stew. It's really quick and lovely.

Recipe: Sour cream rye biscuits (make 2 big ones)

Ingredients:
- 1/2 cup KAF bread flour
- 2 TB medium rye flour
- 1 tp baking powder
- 1/4 tp salt
- 1 TB butter (actually I use Smart Balance)
- 2 TB low fat sour cream
- 1/3 cup fat free evaporated milk

Procedure:
1. Sieve together flours, salt, baking powder.
2. Chop butter into small pieces and rub into the dry ingredients.
3. Mix sour cream and milk. Then add to the dry ingredients. Use hands to mix until everything comes together to form a dough. Do not knead.
4. Shape into patties. Bake at 400F until top starts to be lightly golden. Brush with milk. Bake until top is fully golden. Serve right away.

Results:
7:02pm, all ingredients:

7:10pm, chopped butter added to the sieved dry ingredients:

7:14pm, butter rubbed in:

7:16pm, milk and sour cream added:

7:18pm, final dough:

7:19pm, dough shaped into two flat pieces:

7:20pm, dough top:

7:20pm, dough height:

7:22pm, baking at 400F:

7:28pm, baked 6 minutes:

7:29pm, brushing top generously with evaporated milk:

7:30pm, brushed, to return to toaster oven:

7:36pm, baked 12 minutes in total:

7:36pm, baked height:

7:37pm, bottom:

7:37pm, top:

7:38pm, side:

7:38pm, cut open:

7:40pm, interior:

Observations:
1. This biscuit is primarily a white flour biscuit. There is just a little flavor of rye, not strong. It has a light texture because of the white flour. The sour cream tastes good with the rye flour.
2. It makes a wonderful meal when hot.