20 Minute Big Breakfast - How to Make Southern Sour Cream Biscuits
Collard Valley Cooks
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20 Minute Big Breakfast - How to Make Southern Sour Cream Biscuits
74 475 просмотров · Трансляция закончилась 2 года назад
Collard Valley Cooks
637 тыс. подписчиков
74 475 просмотров · Трансляция закончилась 2 года назад
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20 Minute Big Breakfast - How to Make Southern Sour Cream Biscuits
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MASTER COOKBOOK RECIPE # 110 SOUR CREAM BISCUITS
Ingredients:
2 cups self-rising flour
16 oz. sour cream
1/2 cup salted butter, room temperature
Instructions:
Mix the flour and butter with a blending fork or pastry cutter until the butter is the size of peas. Add sour cream and stir until all the flour is incorporated into the dough. Lightly dust the counter with flour and place the dough on it. Dust the top of the dough with flour and knead 4 to 7 times, adding more flour as needed. Pat the dough to about one inch thick and cut with a biscuit cutter. Arrange the biscuits close together in a greased baking pan coated with shortening. Bake at 500°F for 15 to 20 minutes, or until golden brown.
Note: These biscuits are very soft and delicious. They taste similar to buttermilk biscuits but don’t require buttermilk. This is great if you live in an area where buttermilk isn’t available.
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