Have you tried making biscuits with sour cream? These biscuits only require three ingredients: sour cream, self-rising flour and milk. I use light sour cream in this recipe and bake them, cool them completely on cooling racks and bag them for my next breakfast or breakfast for dinner.
You can reheat the thawed biscuits in the microwave for a soft texture or in the oven wrapped in foil. I like to save my energy and only reheat breads if I have a casserole baking. Plus it saves time reheating them in the microwave.
A savings tip is to wait until the sour cream goes BOGOF and use a coupon to get it for loose change and then try this recipe. They taste much better knowing you only paid pennies for a tub of sour cream. Google Breakstones for a coupon link or try their facebook.
Sour Cream Biscuits {Yield about 14}
Ingredients:
- 4 cups unbleached self-rising flour {White Lily or King Arthur are my two favorites}
- 1- 16oz. container sour cream {I use light sour cream most often, regular works also}
- 1/2 cup milk
Directions:
- Preheat oven to 450.
- Blend in enough sour cream with a fork or your hands until the dough leaves sides of bowl. Add milk to form a soft dough.
- Turn dough onto lightly floured surface. Gently knead 2 to 3 times. Roll out dough to 1/2 or 3/4 inch (if you like it tall biscuits). Cut using a floured 2 or 3-inch biscuit cutter.
- Place on a baking sheet with sides touching for soft and 1-inch apart for crisp sides. Bake 10-12 minutes.
I learned how to make my first homemade biscuits when I was 5 or 6, sitting on a stool, with my mom. Thanks for teaching me, Mom!
Do you have a childhood memory when you learned to make something in the kitchen?
