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Sour Cream Biscuits

Make these light and fluffy biscuits plain, sweet, or savory with or without a variety of toppings.

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4.0 by 9 people
7,586 views
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  • Yields: 10 biscuits
  • Bake: 12 mins
  • Start to Finish: 20 mins

Sour Cream Biscuits

4.0 by 9 people
7,586 views
Rate me!
  • Yields: 10 biscuits
  • Bake: 12 mins
  • Start to Finish: 20 mins

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.

From the Test Kitchen

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 Facts (Sour Cream Biscuits)

  • Per serving:
  • 154 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 18 mg chol.,
  • 300 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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