Paula Deen's Sour Cream Biscuits
"Paula Deen included one of these in each of her lunches when she first got started as The Bag Lady."
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 3
- Yields:
-
10 biscuits
ingredients
- 8 ounces butter, melted
- 2 cups self-rising flour
- 1 cup sour cream
directions
- Preheat oven to 350°F.
- Mix butter, flour and sour cream until JUST blended. Do Not Over mix.
- Pour batter into muffin tins, 2/3 the way full to allow for biscuits to rise.
- Bake for 20 minutes.
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Reviews
-
These biscuits turned out great. We really enjoyed the flavor and the texture of these great biscuits. Quick and easy to make with ingredients found in most pantries. You can really taste the butter and the sour cream. Thanks for sharing this lovely recipe. Made FYC tag game. -
You can taste the butter in these! -
My whole family loves these! Easy to make with ingredients you already have. Delicious!
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This was melt in your mouth delicious. -
very simple and my whole family LOVES them!!!!!!
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
