Sour Cream Biscuits are a delightfully tender and fluffy take on the classic biscuit. The addition of sour cream imparts a subtle tang and moisture that makes these biscuits rich and irresistible. Perfect for breakfast with a slather of butter and jam, or as a side to soups and stews, these biscuits are a versatile addition to any meal. With a quick and simple method, they come together effortlessly, making them an ideal choice for both novice and experienced bakers alike.
Sour Cream Biscuits Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1 cup sour cream
- 2 tablespoons milk (optional, for brushing)
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add sour cream: Stir in the sour cream until just combined. The dough will be slightly sticky.
- Form the dough: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a couple of times to create layers for flakiness.
- Cut biscuits: Use a biscuit cutter or a round glass to cut out biscuits, pressing straight down without twisting to help them rise evenly. Place the biscuits on the prepared baking sheet.
- Brush with milk: If desired, brush the tops with milk to help them brown nicely.
- Bake: Place the biscuits in the preheated oven and bake for 12-15 minutes, or until golden brown.
- Serve warm: Remove from the oven and let cool slightly before serving with your favorite spreads or toppings.
Enjoy these buttery, tangy biscuits that melt in your mouth with every bite!
