Sour Cream Biscuits

Sour Cream Biscuits
Sour Cream Biscuits. Photo: Diana Rattray
  • 24 mins
  • Prep: 10 mins,
  • Cook: 14 mins
  • Yield: 12-15 Biscuits (12-15 servings)
Ratings

Sour cream gives these flaky biscuits extra flavor and tenderness. Serve these delicious southern biscuits with syrup or jam, or top with country ham or sausage gravy. Here's a large photo of the biscuits.

What You'll Need

  • 2 cups soft wheat flour (or 1 cup all-purpose flour and 1 1/4 cups cake flour)
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter (chilled and cut in small pieces)
  • 2 tablespoons shortening (chilled and cut in small pieces)
  • 3/4 cup sour cream
  • 1/4 cup milk

How to Make It

  1. Heat oven to 425°.
  2. In a mixing bowl, combine the flour(s), salt, baking powder, and baking soda.
  3. Cut in the pieces of butter and shortening with a pastry blender until pieces of fat are small and mixture resembles coarse crumbs.
  4. Make a well in the center of the dry mixture and add the sour cream and 1/4 cup of milk.
  5. Stir with a wooden spoon or hands until mixture begins to hold together.
  6. If it seems too dry, add a little more milk, about 1 teaspoon at a time.
  1. When it is holding together but still looking somewhat crumbly, turn out onto a floured surface.
  2. Knead gently about 8 to 10 times, then pat out to form a circle about 3/4- to 1-inch thick.
  3. Cut out biscuits with a round 2- to 3-inch biscuit cutter.
  4. Arrange on an ungreased cookie sheet and bake for 12 to 15 minutes, until nicely browned on top and bottom.

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