Prep 15 mins
Cook 16 mins
Sour cream replaces the butter in this biscuit. I love them warm straight out of the oven with a cup of tea. Served with jam they are scrumptious.
- 709.77 ml flour
- 14.78 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 29.58 ml sugar
- 118.29 ml sour cream, cold
- 314.66 ml milk
- Preheat the oven to 425°F
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
- Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces
- Add milk and stir the mixture with a fork until most of the dry ingredients have been moistened.
- Turn the batter on the counter and knead and fold until the dough is formed.
- Do not knead longer than necessary
- Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.
- Place biscuits on a greased baking sheet with edges touching
- Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.
These biscuits are really special! They have a lovely soft texture with a fluffy interior and also taste very yummy! I made half the recipe for breakkie and ended up with 5 big scones that were gone faster than I could watch. Everyone really enjoyed them. The amount of sugar was perfect to give the scones just a hint of sweetness and balance the tart flavour from the sour cream. I made sure to add the milk little by little and was glad about it as I only needed about half the amount thats listed. THANKS SO MUCH for sharing this lovely recipe with us, Chef Dudo! Ill certainly make it again maybe adding in some raisins or chocolate chips for a variation. Made and reviewed for my little darling during PAC Fall 09.