Total Time
24mins
Prep 10 mins
Cook 14 mins

These biscuits are very different than my buttermilk biscuits, but they are truly delicious and offer a "heartier" flavor and texture, while still being light and buttery. They go really well with roasted meats, or heartier stews. They make me think of a very quick dinner roll.

Ingredients Nutrition

Directions

  1. Lightly grease a baking sheet or line with parchment.
  2. Preheat the oven to 450 degrees F.
  3. Combine the dry ingredients in a bowl or in the bowl of your food processor.
  4. Cut in the butter until it resembles coarse meal, or use a food processor to cut it in.
  5. Mix the sour cream and milk together, add to the mix and mix quickly to combine, using juse enough strokes to make the dough come together.
  6. Turn the dough onto a floured board, knead one or two times gently, pat out about 3/4" thick.
  7. Cut the biscuits out with a biscuit cutter and place on the baking sheet.
  8. Bake for about 13-14 minutes, or until browned and crusty.
  9. Serve at once.
Most Helpful

These are a nice change from regular biscuits (like a cornmeal biscuit). I used plain yogurt in place of sour cream. My dough (whipped up in food processor) was very sticky but baked up wonderfully. These stayed fresh and non-crumbly, too. Thanks P4 for another great recipe. Roxygirl

Roxygirl in Colorado October 03, 2006