Sour Cream Biscuits
Recipe from
Better Homes and Gardens
Make these light and fluffy biscuits plain, sweet, or savory with or without a variety of toppings.
Servings:
Makes 10 biscuits.
Total Time:
20 mins
Ingredients
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2 cupsall-purpose floursee savings
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1-1/2 teaspoonsbaking powdersee savings
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1/2 teaspoonbaking sodasee savings
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1/2 teaspoonsaltsee savings
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1/4 cupcold buttersee savings
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1/2 cupmilksee savings
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1/2 cupdairy sour creamsee savings
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Directions
1.
Preheat oven to 400 degrees F. Measure flour, baking powder, baking soda, and salt. Stir these ingredients together in a large mixing bowl. Using a pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs. (Or, crumble the butter in with your fingers.)
2.
In a small bowl stir together milk and sour cream until mixture is almost smooth. Make a well in the center of the flour mixture. Add the milk mixture all at once. Using a wooden spoon stir just until the dough sticks together.
3.
Using hands or a wooden spoon, push dough onto a lightly floured surface. Sprinkle a little flour on hands. Gently knead 8 or 10 times or just until dough holds together.
4.
Pat dough to 1/2-inch thickness. (Or, roll dough with a floured rolling pin.) Using the edge of a clean, floured ruler, cut dough into large diamonds or squares, approximately 3 inches. Place on ungreased baking sheet, leaving about 1-inch space between each biscuit.
5.
Bake for 12 to 15 minutes or until golden brown. Using a wide spatula carefully remove biscuits from baking sheet. Serve immediately. Makes 10 biscuits.
Biscuit Toppers
Before baking, you may brush tops of homemade or purchased, ready-to-bake biscuits with melted butter. Add toppers such as mini chocolate chips, chopped nuts, cinnamon sugar, or shredded cheddar cheese and pepperoni slices.
Nutrition information
Per serving: Calories 154, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 18 mg, Sodium 300 mg, Carbohydrate 19 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 7%, Vitamin C 0%, Calcium 7%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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