Atlantic City Sour Cream Biscuits Recipes

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.

FLUFFY SOUR CREAM BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
• Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
• Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.

SOUR CREAM DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.
• Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika.
• Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.

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.

SOUR CREAM BISCUITS

Steps:

• Preheat oven to 450°F.
• Cut butter into dry ingredients.
• In another bowl, beat egg and mix with sour cream.
• Add to dry ingredients and mix lightly with a fork just until incorporated
• into a ball.
• Roll out with a light touch on floured board to 3/4 inch thick.
• Cut with cutter.
• Glaze if desired by brushing with cream and sprinkling with sugar and maybe a little cinnamon if you like.
• Bake 15 minute or until done.

SOUR CREAM & CHEDDAR BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk the first 7 ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened., Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm.

SOUR CREAM BISCUITS

Steps:

• Preheat Oven to 425 degrees.
• Cut butter into 6-8 slices and place in a glass 9×13 baking dish. Melt Butter in Microwave for 30-60 seconds. Set pan aside.
• In a large mixing bowl measure out 4 cups Bisquick Mix
• Add 1 cup Sour Cream. I find it easiest to measure out the sour cream and then dollop small spoonfuls into the Bisquick. This helps with evenly distributing the sour cream.
• Add 1 cup Lemon Lime Soda. I prefer Sprite because of the flavor but choose what you wish.
• With a large spoon, sitr the mixture. Stir until all ingredients are combined. Dough will be very sticky and might seem clumpy too. It's PERFECT.
• Sprinkle about 1/4 cup flour on clean surface and place dough on top.
• Using your hands and fingers "Pat" out the dough. Some extra flour on top will help if the dough is too sticky. Pat dough to 1 inch thick
• Use a Circle Cutter and cut out biscuits. You can also use a knife and cut into squares. They all taste the same.
• Place biscuits into 9×13 pan with melted butter. I typically can get 15-18 biscuits depending on size.
• Bake at 425 for 12-15 minutes

ATLANTIC CITY SOUR CREAM BISCUITS

Steps:

• In a medium-large bowl, blend flour, baking soda, baking powder and salt together with a whisk. Add sour cream and mix into a stiff dough.
• Using floured hands, turn dough out onto a floured board. Flour a rolling pin and roll dough to a 1/2-inch thickness. Cut biscuits with a biscuit cutter or simply with the rim of a drinking glass.
• Place biscuits on an ungreased cookie sheet and bake in a pre-heated 400 degree F oven for 15-20 minutes, or until biscuits are golden brown.