Sour Cream Biscuits ~ How To Make Sour Cream Biscuits ~ Noreen's Kitchen
Today I want to share with you this simple and delicious twist on a good, old fashioned every day biscuit! This sour cream biscuit is easy to make just like your traditional buttermilk biscuit, but this uses sour cream and milk instead of buttermilk. This may be something you can make if you don't want to use buttermilk, don't have it available in your area or just don't feel like running to the store for a special ingredient.
This is a very basic biscuit recipe. I have developed this based on my traditional buttermilk biscuit recipe and it makes a big pan full. You can easily cut this recipe in half if you like or you can make the whole think and only bake what you will eat and freeze the rest of the raw biscuits on a sheet for later use.
As far as biscuits go this is pretty simple. Flour, butter, leavener, a bit of sugar for a golden brown finish, milk and sour cream. You could use all sour cream, but that will make this biscuit super heavy. Adding the milk give this a lightness that you will enjoy. Mix it up as you would any other biscuit, by cutting the butter into the dry ingredients then I like to mix the milk and sour cream before pouring into the bowl. Toss with a fork to form a shaggy dough then dump onto your well flour work surface.
The magic of flaky layers comes in how you handle the dough from here. First you will want to press everything together. Don't knead the dough. Fold the dough into itself like you would fold a letter. This is called laminated. When you laminate dough you develop layer upon layer of flaky goodness. When the dough is pressed out like this it will puff kind of like puff pastry, but not as high. Biscuits are awesome when you prepare the dough like this. I like to fold the dough into itself at least four times for maximum flakiness.
When you have folded the dough enough times for your liking, be sure not to do it to many times, which will result in a tough biscuit, go ahead and press or roll out into approximately at 10 x 12 inch rectangle. You will want the dough to be approximately 1/2 inch thick. Then cut out in the size you like. This time I used a large, 4 inch biscuit cutter because I will be using these biscuits to serve with creamed chicken for dinner. You can cut them smaller and my preferred size is the 2 1/2 inch cutter. It makes perfect size biscuits for biscuits and gravy, serving on the side with eggs or stew or for eating out of hand with butter and jam.
These bake in a moderate oven at 350 degrees for 12 to 15 minutes or until they are golden brown. When they come out of the oven, I like to brush the tops with melted butter. This will add flavor and ensure a soft top to your biscuits. Allow these to cool for a few minutes before serving, even though they will be very hard to resist!
These biscuits are flaky, buttery, and have an amazing tang from the sour cream. Different that that of the buttermilk. These are simply delicious and I may say that I like them just a little more than my traditional recipe for buttermilk biscuits! This recipe will definitely be showing up more often at my house!
I hope that you will give these sour cream biscuits a try some time soon and I hope you love them!
Happy Eating!
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Sour Cream Biscuits With 3 Simple Ingredients - Steph’s Stove
Sour Cream Biscuits
1 cup self-rising flour
1 cup sour cream
1 stick of melted butter
Preheat oven to 450°
Lightly spray a mini muffin pan (24 muffin size) with cooking spray and set aside.
By hand mix all ingredients listed above until fully incorporated.
Using a spoon, scoop a small amount (one spoon full) of biscuit mixture into each muffin section.
Bake at 450° for 10 minutes or until golden brown.
Yield: 24 mini biscuits
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Blast From The Past: Sour Cream Butter Biscuits Recipe
Sour Cream Butter Biscuits Recipe - These sour cream biscuits with self-rising flour are surprisingly simple and so good that they'll think these easy biscuits from scratch were a labor of love.
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Love & Best Dishes: Blueberry-Sour Cream Drop Biscuits Recipe
Blueberry-Sour Cream Drop Biscuits Recipe - If you like a blueberry muffins recipe, you'll adore this glazed blueberry biscuits recipe! These easy drop biscuits make for a tasty blueberry dessert recipe.
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How to Make Cinnamon Sour Cream Biscuits | Biscuit Recipes | Allrecipes.com
Get the recipe for Cinnamon Sour Cream Biscuits at:
In this video, see how to make homemade biscuits that are studded with raisins and ground cinnamon. These little biscuits are a cinch to make and are ready in just about 30 minutes!
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