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.

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 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.

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.

SOUR CREAM BISCUITS

Steps:

• Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
• With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

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.

SIMPLE SOUR CREAM BISCUITS

Steps:

• Combine flour and baking soda, then add remaining ingredients, stirring just to combine.
• Place dough on floured surface, knead 4-6 times, then cut into 4 biscuits--you can just use a knife to divide the dough into 4 squares, or use a biscuit cutter for the classic round shape-if you don't have a biscuit cutter, use a drinking glass turned upside down.
• Brush tops of biscuits with melted butter, or just lightly spray with non-stick cooking spray.
• Bake at 425 degrees for 10 to 12 minutes or until golden brown.

SOUR CREAM CUT-OUT BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Stir in sour cream just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/4-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-12 minutes. Brush biscuits with butter; serve warm.

SOUR CREAM BISCUITS

Steps:

• Heat oven to 450.
• Mix flour, baking powder, baking soda, sugar, and salt.
• Cut in crisco until small crumbs form.
• Add sour cream and stir only until entire mixture is moistened.
• Turn onto floured surface, grease hands, and knead about 10 times.
• Drop onto ungreased baking sheet in 1 1/2 inch diameter, 3/4 inch thick mounds.
• Bake 10-12 minutes.

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.