Saturday, July 9, 2011

Sour Cream Biscuits

I had a full container of sour cream left in my fridge and I needed to use it up! I absolutely HATE wasting things that I buy so I always try to use things up before they go bad. I ended up making warm biscuits for a breakfast dish I had to bring to a gathering in the morning and they paired perfectly with homemade jam. Now, I know making biscuits from a Bisquick box is probably faster, but nothing beats homemade biscuits! Another favorite biscuit recipe I have is a buttermilk chive biscuit- also very yummy, but not as versatile because of the addition of chives. (That recipe will be posted soon!) There are endless possibilities when it comes to homemade name a few, biscuits and gravy, egg, bacon cheese sandwiches on biscuits, biscuits and jam, and they always make a nice side to practically any meal. I love to make a big batch a biscuits for us and then freeze most of them so they are ready to take out of the freezer and bake at any time. They taste just as good out of the freezer and baked as they do baked fresh! The last thing I love about this biscuit dough is that you can make the dough the night before, wrap it in plastic wrap in the fridge, and then roll it out and cut the biscuits in the morning for a quick breakfast! I love things I can prepare the night before! I hope you try out these delicious flaky biscuits for yourself and see how you can incorporate them in many meals to come! 

2 Cups Flour 
2 1/2 tsp. Baking powder
1/2 tsp. Baking soda 
1/2 tsp. Salt 
1 TBS. Sugar 
1/2 Cup Butter (chilled or placed in freezer for few minutes) - I use unsalted butter
1 Cup Sour cream ( I used low-fat) 

Preheat your oven to 400 degrees and line a baking sheet with parchment paper. 
In a large bowl whisk together all the dry ingredients and then add butter to the mix and rub together with your fingers or a pastry blender until it resembles coarse sand. (I have a little trick I use...I grate my frozen butter with a cheese grater into the mixture because it makes it SO much easier than trying to do it with your fingers). Stir in the sour cream until the dough starts to come together and then turn over onto a lightly floured surface ans knead with your hands a few times until a ball forms. With a lightly floured rolling pin, roll out the dough until it is 1/2 inch thick and then with a biscuit cutter or a floured drinking glass, cut the dough into circles and place on baking sheet. (At this point, you could freeze the biscuit dough circles on a baking sheet for a few minutes and then place in a freezer bag to keep in your freezer until ready to be bake from freezer, just a add a few minutes to your baking time) You can re-roll and cut again the dough once. You should get about 10 biscuits, depending on the size of your biscuit cutter. Bake for about 20-25 minutes or until the biscuits have puffed up and are golden brown. Serve warm! 

recipe slightly adapted from:

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