Wednesday, February 22, 2012

Sour Cream Biscuits

Sour Cream Biscuits

I grew up on biscuits. My grandmother made a mean biscuit. Sometimes on a baking tray. Sometimes in a cast iron pan. Always drenched in butter. Toppings optional. Meaning sometimes gravy. Sometimes homemade jam. Sometimes honey. Always butter. Tons of butter. My Gram would have been good friends with Paula Dean. She loved butter. My Gram did not have diabetes. But that is another story.

This is a new recipe from Deep South Dish. It tortured me on my Facebook feed one day and I just knew it would be torturing the family one Sunday morning. Carefully I chose a morning when The Ballplayer was dying from the sniffles and The Fireman had a rough night on duty. I find it challenging to make biscuits while photographing, and texting The Tortured Teenager at college with biscuit fingers. You know biscuit fingers? When the dough sticks everywhere but the biscuits! But you will love this recipe. biscuit fingers and all!

Sour Cream Biscuits

Recipe Adapted from Kitchen of Deep South Dish

4-5 cups of buttermilk baking mix (I used 4)
2 tablespoons of granulated sugar
1/8 teaspoon of baking powder
1 cup of sour cream
Up to 1 cup of regular or diet lemon-lime soda (I used Pelegrino water)
1/4 cup (1/2 stick) of butter, melted

Preheat your oven to 375 degrees
I like to mix all my dry ingredients together when making biscuits

add in the sour cream in
adding in the lemon lime soda or if you are like me your pelegrino water, a little at a time, until dough comes together and is as Deep South Dish calls "shaggy." Gram Used to say "Just till it comes together"
Sprinkle a bit of the baking mix on the counter, turn the dough onto counter and gently pat dough into a round about 1- 1 /12 inch thick. I like it thick. Using a 3-inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits.
Place them on a half sheet baking pan that has been lightly sprayed with non-stick cooking spray, sides slightly touching for soft biscuits, or about an inch apart if you like the edges more crisp.Drizzle with melted butter, if desired. I brush with butter. That's how my Gram always did it, in fact she brushed with butter after too
Bake at 375 degrees F for 20 to 25 minutes or until light golden brown.


Mary at Deep South Dish said...

Aren't these little jewels so good?!

Carole said...

Hey, thanks very much for stopping by and linking in with Food on friday. I am blown away by all the different breakfast dishes - over 170 now!

Chef Jeff said...

This looks and sounds like heaven. Thank you for sharing your delicious food. My mouth is now watering.

There is a place in Salt Lake City which serves sour cream pancakes. They are absolutely wonderful.


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