Sour Cream Biscuits

One of my very favorite food magazines is Cuisine at Home. The following recipe was found in their Jan/Feb. 2016 issue. Because I did not have any self-rising flour I made my own, which I find is a lot more convenient to mix up what you need for a recipe. Some recipes for making your own self-rising flour use only all-purpose flour but that will give you a higher protein flour then if you use 1/2 all-purpose and 1/2 cake flour which, in turn, will yield a more tender biscuit.

Sour Cream Biscuits

2 cups self-rising flour*
1/4 tsp. baking soda
1/4 t. table salt
1 1/4 cups sour cream
2 Tbsp. unsalted butter – melted

Preheat oven to 450°. Line a baking sheet with parchment paper or use a Silpat liner. I prefer the Silpat as you can wash it and use it over again.

Sour Cream Bsicuits

Whisk together self-rising flour, baking soda, and salt in large bowl. Stir in sour cream just until combined.

Turn dough onto a lightly floured surface and knead just until it holds together. Pat dough into a 1-inch-thick circle or rectangle. Cut 10 biscuits using a 2-inch-round cutter or into wedges.

Sour Cream Biscuits

Transfer biscuits to prepared baking sheet; bake until golden, 15–18 minutes.

Brush biscuits with melted butter during the last few minutes of baking.

Sour Cream Biscuits

 

* Self-rising Flour:
1 cup all-purpose flour
1 cup cake flour
2 tsp baking powder
1/2 tsp salt
Combine all ingredients and use in place of purchased Self-rising flour.

Just a little side note on the protein content of some flours:
Bread Flour: 14 – 16% Protein
All-Purpose (AP) Flour: 10 – 12%
Pastry Flour: 9%
Cake Flour: 7-8%
Self-rising Flour: 8-9% protein

Sour Cream Biscuits
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 2 c. self-rising flour*
  • 1/4 t. baking soda
  • 1/4 t. table salt
  • 1 1/4 c. sour cream
  • 2 T. unsalted butter - melted
Instructions
  1. Preheat oven to 450°. Line a baking sheet with parchment paper.
  2. Whisk together flour, baking soda, and salt. Stir in sour cream
  3. just until combined.
  4. Turn dough onto a lightly floured surface and knead just until it holds together. Pat dough into a 1-inch-thick circle. Cut 10 biscuits using a 2-inch-round cutter.
  5. Transfer biscuits to prepared baking sheet; bake until golden, 15–18 minutes.
  6. Brush biscuits with melted butter during the last few minutes of baking.
Notes
* Self-rising Flour: 8-9% protein 1 cup all-purpose flour 1 cup cake flour 2 tsp baking powder 1/2 tsp salt Combine all ingredients and use in place of purchased Self-rising flour.

 

 

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