Sour Cream Biscuits

Sour Cream Biscuits

Sour Cream Biscuits

I found the perfect breakfast biscuit!!!

It has a crunchy exterior and a soft, flaky, buttery inside. The addition of sour cream to the recipe added a richness that makes these the ideal breakfast bread. They’re similar to a scone, but without any extras inside, you’ll want something tasty for the top like butter, honey or jam.

Sour Cream Biscuits

Sour Cream Biscuits

2 cup flour

1/2 tsp salt

1/2 tsp baking soda

2 tsp baking powder

1 Tbsp sugar

1/4 cup butter

3/4 cup sour cream

1/8 cup milk (optional)*

 

Preheat oven to 475 degrees

Stir all dry ingredients together with a whisk.**

With two knives or a pastry cutter, cut butter in until coarse. (No pieces bigger than a pea.)

Add the sour cream and work together, trying to touch the dough as little as possible.

Roll into a 1/2 inch thick square and cut into nine smaller squares. Place on a greased cookie sheet or one lined with parchment. *Brush tops with milk to allow for a slight shine and a better golden finish. This step is optional and more effective with milks (or cream) with a higher milk fat percentage.

Bake for 10-12 minutes until golden.

Serve warm.

**Proper bakers would shudder at this, but I think it is the best way to get the job done, with less dishes and less time…which means, I’m more likely to make these again!

 
Sour Cream Biscuits

Mix the dry ingredients together with a whisk, fork, pastry cutter.  Whatever gets them mixed well, but no need to sift.

Sour Cream Biscuits

Add the cold cubed butter.

Sour Cream Biscuits

Cut it in using the pastry cutter or two butter knives in a criss-cross motion. It is done when it looks like a coarse meal.

Sour Cream Biscuits

Add the sour cream…

Sour Cream Biscuits

…and gently fold it together using a dough scraper, or your hands. (If you don’t have a dough scraper, buy one! It is one of my absolute favorite kitchen tools and they only cost a dollar or two.)

Sour Cream Biscuits

Fold the dough over on itself until most all of the dry ingredients have been incorporated. It should look messy…if it is smooth it’ll be overworked and you’ll get a tough biscuit. No one wants a rough biscuit!  I promise.

Sour Cream Biscuits

Gently pat it into a square, again, no overworking.

Sour Cream Biscuits

Cut the dough into nine even squares.

Sour Cream Biscuits

Make sure they still look a bit messy, biscuit baking is not for perfectionists!

Sour Cream Biscuits

See all of those layers??

Sour Cream Biscuits

This is the optional part. Lightly brush the tops with some milk or whipping cream if you have it on hand.

Sour Cream Biscuits

Remove from the oven when the edges are golden and the middle feels firm to the touch,

Sour Cream Biscuits

Serve them warm. I think I need to go make another batch right now!

Do you have a great savory biscuit recipe to share?

 

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One thought on “Sour Cream Biscuits

  1. I don’t have a recipe to share, but I recently saw that someone in the Redwood City office (originally from New Zealand) was raving about Chocoades — a chocolate biscuit of some sort. Might be worth looking into ’cause it sounds kind of awesome! 😉

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