Sour Cream Biscuits
Delightful and fluffy, these Sour Cream Biscuits bring a rich flavor and comforting texture, making them a perfect addition to any meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The foundation of the biscuits, lending a tender crumb.
- 1 tablespoon baking powder This leavening agent ensures your biscuits rise beautifully.
- 1 teaspoon kosher salt Enhances the overall flavor of the biscuits.
- 1 teaspoon granulated sugar A hint of sweetness to balance flavors.
- 1/4 teaspoon baking soda Helps in the leavening process alongside baking powder.
Wet Ingredients
- 1 cup sour cream The star ingredient that adds a creamy, tangy flavor.
- 8 tablespoons unsalted butter Provides richness and a flaky texture.
- 1 to 2 tablespoons milk (optional) Adds moisture if needed.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- In a mixing bowl, whisk together the flour, baking powder, sugar, baking soda, and salt.
- Toss in the cold butter cubes and rub into the dry ingredients until the mixture resembles flat pieces and crumbly, pea-sized bits.
- Make a well in the center and add the cold sour cream. Gently fold it into the dry mixture.
- If there's too much loose flour at the bottom, add one tablespoon of milk and mix until incorporated, adding more if necessary.
- Dump the shaggy dough onto a lightly floured surface and gather it into a rough square.
Cutting and Shaping
- Divide the dough into four smaller squares and stack them on top of each other. Press down into a square and repeat this process two more times.
- Pat the dough into a rectangle at least ½ inch thick. Use a biscuit cutter to cut out your biscuits.
- Gather any scraps together and re-form them to cut out additional biscuits, yielding around 12 biscuits.
- Place the biscuits in the freezer for 10-15 minutes while the oven heats.
- Remove from the freezer, brush the tops with an egg wash, and bake for 18 to 20 minutes or until golden brown.
Notes
Use cold ingredients for the flakiest biscuits and don't overwork the dough. Consider adding herbs or cheese for variations.