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    You are in: Home / Recipes / Two Ingredient Sour Cream Biscuits* Recipe
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    Two Ingredient Sour Cream Biscuits*

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    Sandy in Dayton's Note:

    I am very very picky about my biscuits, I want them tasty, light, totally done, but not dry. I really hate the half cooked ones or the ones that are so dry and hard, you just about choke to death i.e. the kinds that you get at most restaurants. I came across a recipe for sour cream biscuits that sounded good and after searching, reviewing, and trying a bunch of different ones ( I always read the reviews before I try). I think I have come up with a really easy recipe that tastes super, I can not believe how great these came out. * does not include flour for rolling out or oil for greasing pan

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Directions for rolled biscuits:.
    3. 3
      Mix the ingredients together, then form into a soft ball. Place on a floured board and roll out to about 1/2 inch thickness (this is a very soft dough) cut out biscuits using a 2 inch round cutter. Place on greased baking sheet and bake about 12 minutes or until golden brown. (In my oven they took about 15 minutes, but I like my biscuits well done).
    4. 4
      Directions for dropped biscuits:.
    5. 5
      Mix the ingredients together. Then drop by spoonful (or use an oiled 1/4 cup measuring cup) onto a greased baking sheet and bake about 12 minutes or until golden brown.

    Ratings & Reviews:


    Nutritional Facts for Two Ingredient Sour Cream Biscuits*

    Serving Size: 1 (102 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 448.7
    Calories from Fat 252
    Total Fat 28.0 g
    Saturated Fat 14.0 g
    Cholesterol 40.6 mg
    Sodium 813.1 mg
    Total Carbohydrate 41.8 g
    Dietary Fiber 1.2 g
    Sugars 7.1 g
    Protein 7.6 g

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