There’s something so satisfying about anything with sour cream in it. Yesterday, I wanted biscuits with my Sunday dinner, but not my everyday buttermilk biscuits. Normally, I have yeast rolls. But yesterday, I wanted sour cream biscuits. Not the drop biscuits that you cook in the muffin tin..but real biscuits you roll and cut out. They turned out perfect.
The recipe is very simple. Preheat oven to 400*
Melt a stick of butter in a saucepan.
Remove from heat and pour into a mixing bowl. Add 1 cup sour cream. Blend.
Add 2 cups self rising flour and 1/4 cup milk. Stir until combined.
Pour out onto a well floured surface. The dough will be sticky but keep your hands floured and gently pat enough flour around edges and top so that you can work with it. Pat with your floured hand, into about a 12 inch round disc.
With a well floured biscuit cutter cut out biscuits and place on lightly floured baking sheet.
Place in preheated oven and bake until a light golden brown.
Tip: I place about 1/2 cup of flour in a small 1 cup bowl to dip my biscuit cutter into between each cut.
If you’re craving something rich and comforting…try this delicious sour cream biscuit recipe.
- 1 stick butter, melted
- 1 cup sour cream
- 2 cups self rising flour
- 1/4 cup milk
- additional flour to mix
- Preheat oven 425*
- Melt butter in sauce pan. Pour into mixing bowl.
- Add sour cream to butter and blend by hand.
- Add flour and milk
- Blend by hand until combined.
- Roll out on WELL FLOURED surface. Pat additional flour around edges to make it workable. Press into 12 inch disc. Cut with biscuit cutters. Place onto lightly greased baking sheet. Bake until golden brown. Approx 10-12 minutes. Enjoy...