How To make Sour Cream Drops

SOUR CREAM BISCUITS!! 3 Ingredient Recipe!

2 cups Self Rising Flour
1stick butter
16oz Sour Cream

Beth's Sour Cream and Chive Biscuit Recipe | ENTERTAINING WITH BETH

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BETH’S SOUR CREAM CHIVE BISCUIT RECIPE
Makes 12 biscuits

INGREDIENT’S
1 cup (240g) of unsalted butter
2 cups (240 g) of flour (plus ½ cup (60 g) for dusting board and rolling out)
1 tsp (5 ml) of salt
1 tbsp (15 ml) baking powder
1 tsp (5 ml) sugar
2 tbsp (30 ml) fresh chives, minced
½ cup (120 ml) sour cream
½ cup (120 ml) of heavy cream
2 tbsp (30 ml) milk
2 tbsp (30 ml) butter, melted for brushing tops once baked


METHOD:
Preheat oven to 400F/(200 C)

Whisk together flour, salt, baking powder. And sugar . Work in butter with hands until a coarse meal forms. Add chives.

Combine sour cream, heavy cream and milk. Make a well in the center of the flour mixture. Pour in cream mixture. Mix with a fork until a dough develops.

Roll out onto a floured surface to a 1 inch (2.5cm) thickness.

Cut into 2 inch (5 cm) rounds place on a parchment lined cookie sheet.

Bake at 400F (200C) for 13 mins. Brush with melted butter while still warm.

Sour Cream Biscuits - Moist & Fluffy - Mama's Southern Recipes - Free Recipe

Sour Cream Biscuits - Mama's Southern Recipes - Simple Ingredient Baking - Free Sour Cream Biscuits Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Biscuits taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
00:00 Introduction
01:09 Measuring Flour
01:47 How to Mix Butter into Flour
03:07 Adding the Sour Cream
04:27 Kneading dough & cutting out biscuits
06:54 Baking the Biscuits
07:32 How to keep Biscuits Crunchy
#collardvalleycooks #sourcreambiscuits #3ingredientrecipes #biscuits

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Sour Cream Biscuits (New Recipe- not in our cookbooks)
2 CUPS SELF-RISING WHITE LILY FLOUR
16 OZ. SOUR CREAM
1/2 CUP (1 STICK) SALTED BUTTER (ROOM TEMP)
Combine flour with butter with a blending fork until butter is about pea size. Add sour cream and
mix until all flour is incorporated into dough.
Using a sifter, sift self-rising flour out onto counter. Put dough out on counter and fold dough
at least 10-12 times add flour as needed to incorporate a little more flour into dough. Cut
biscuits out with a biscuit cutter and place close together in a well-greased (with shortening) brownie pan. Pan size: 9x9 or 7x11 Alum. Baking pan
Bake: 450 degrees until golden brown (about 15- 20 minutes)
These biscuits are very soft and delicious. They taste a lot like a buttermilk biscuit without having to use buttermilk. This is great if you live in an area that doesn’t have buttermilk available.
“After making these biscuits, they are my FAVORITE biscuit!” Tammy

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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!

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Sour Cream Cut-Out Cookies

I'm in the kitchen with momma and we're making sour cream cut out cookies! Grab the recipe below on our blog: cottonwoodshanty.com

Sour Cream Cookies

They may not be the fanciest cookies around, but these Sour Cream Cookies won’t last long in the cookie jar! They will quickly become a family favorite.

Ingredients:

Cookies:
6 tablespoons butter, at room temperature
1 cup sugar
1 large egg
1/2 cup sour cream
2 cups all purpose flour*
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Glaze:
1/2 cup powdered sugar
1/4 cup sour cream

Get the full recipe here:

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Lemon Sour Cream Drops

Lemon Sour Cream Drops
Find this and other great recipes on our website:


Lemon lovers rejoice. Soft sour cream cookies with the zest of lemon.

SERVINGS: 3 dozen cookies

INGREDIENTS:
Cookie:
½ cup GAY LEA - Unsalted Butter, softened
1 cup Granulated sugar
1 Egg
¾ cup GAY LEA - Sour Cream (Gold or Regular)
4 tsp Lemon zest, finely grated
1 tbsp Lemon juice
2 ½ cups All-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt

Glaze:
2 tbsp GAY LEA - Unsalted Butter, melted
2 tbsp Fresh lemon juice
1 cup Icing Sugar

INSTRUCTIONS:
Cookie:
Beat butter with sugar until fluffy. Beat in eggs, sour cream, lemon zest and juice until well combined. Stir flour with baking soda, baking powder and salt. Stir into butter mixture until well combined. Chill for 45 minutes or until firm enough to roll.

Preheat oven to 350°F (180°C). Roll into 1-inch (2.5 cm) balls. Place, 2-inches (5 cm) apart onto parchment paper-lined baking sheets. Bake, in batches, for 10 minutes or until golden on the bottom. Transfer to a wire rack.

Glaze:
Meanwhile, whisk butter and lemon juice to combine. Gradually whisk in icing sugar until smooth. Dip tops of cookies in glaze; return to rack until completely set.

TIPS:
Store cookies, layered between parchment paper in an airtight container, for up to 3 days or freeze for 1 month.

Replace lemon with orange juice and zest for an orange-scented cookie.