Sour Cream Biscuits
This ultra simple sour cream biscuit recipe is perfect for days when you want to make biscuits quickly, without the bother of a biscuit cutter.
Ingredients
- 2 c. flour
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 c. cold butter
- 1 large egg
- 1 c. sour cream
Instructions
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In a medium sized mixing bowl, sift together the flour, salt and baking powder.
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Using a pastry cutter or sharp knife, cut in the butter until it resembles chickpea-sized chunks.
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In a small mixing bowl, beat the egg and sour cream together. Add to the flour/butter mixture, and stir with a fork until the mixture comes together in a shaggy dough. Knead slightly, just until all of the flour is incorporated (if the mixture seems to dry, add a little milk). (Do not over-mix.)
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Pat the dough into a 9x9-inch square or 6x9-inch rectangle. Cut into 12 biscuits with a sharp knife or bench scraper.
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Bake at 400 degrees F for 15-20 minutes on parchment lined sheets. Cool on wire racks until warm; serve immediately.
Recipe Notes
To make these biscuits ahead, follow all of the directions through step 4. Place the cut biscuits onto a parchment lined sheet, and set in the freezer until solid (about 1-2 hours). Place the prepared, unbaked biscuits into a freezer bag, and store in the freezer until you want to bake them.
Bake the biscuits from frozen according to the recipe directions, adding a few extra minutes to account for thawing time in the oven.