Southern Essentials Rustic Sour Cream Biscuits Recipes

TENDER HOMEMADE SOUR CREAM BISCUITS (NO-FAIL RECIPE)

Steps:

• 1. In medium-sized bowl, whisk first 4 ingredients til well mixed.
• 2. Add sour cream in spoonfuls on top, add oil and mix til all is just moistened with a spoon. Switch to using your hands turning the dough to get all the last of the dry stuff on the bottom of the bowl. Knead 8 times on floured surface.
• 3. Roll thick to only about an 8" circle. Just a few passes with your (floured) rolling pin. Cut out 6 biscuits with a biscuit cutter or a floured glass. Get 2 more out of the last of the dough. (Bunch it back together, knead it just a bit, pat or roll it and cut.) Pitch any last little tidbit if any left. I place mine on my old round metal pizza pan covered with foil and sprayed with butter-flavored Pam. But a cookie sheet will work just fine.
• 4. Place little pats of butter on top, or spread it a little if the butter is VERY soft and doesn't deflate the biscuits while doing so. Bake in hot, preheated 425 oven for 12-15 minutes (ovens vary) or til golden brown on top. Remove from oven and butter tops again with other half of butter. Serve warm with more butter and homemade jam or honey. Makes 8 tall sour cream biscuits.

SOUTHERN SOUR CREAM BISCUITS

Steps:

• Gather the ingredients. Pre-heat oven to 425 F.
• In a mixing bowl, whisk together the flour(s), salt, baking powder, and baking soda.
• Cut in the pieces of butter and shortening with a pastry blender, or two forks, until pieces of fat are small and mixture resembles coarse crumbs.
• Make a well in the center of the dry mixture and add the sour cream and 1/4 cup of milk.
• Stir with a wooden spoon or hands until mixture begins to hold together.
• If it seems too dry, add a little more milk, about 1 teaspoon at a time.
• When it is holding together but still looking somewhat crumbly, turn out onto a floured surface.
• Knead gently about 8 to 10 times, then pat out to form a circle about 3/4- to 1-inch thick.
• Cut out biscuits with a round 2- to 3-inch biscuit cutter and arrange on an ungreased cookie sheet.
• Bake for 12 to 15 minutes, until nicely browned on top and bottom.

SOUTHERN CREAM BISCUITS

Steps:

• Preheat oven to 500 degrees.
• In a medium bowl, stir together flour, sugar and cream until the dough forms a ball.
• Turn the dough out onto a surface dusted with additional flour.
• Fold the dough in 1/2 and kneed 5 to 7 times, adding just enough flour to keep dough from sticking to your hands.
• Gently roll out dough to 1/2 inch thickness.
• Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits.
• Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit.
• Bake for 10 minutes, or until golden brown.

SOUR CREAM BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown.

SOUTHERN CREAM BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
• Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
• Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
• Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
• Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.