White Lily Peppered Sour Cream Biscuits

Submitted by Danny Beason

"Presented By: Belinda Ellis, White Lily"

 

• Ready In: 20mins
• Ingredients: 5
• Serves: 1

ingredients

• 3 cups white lily self-rising flour
• 3⁄4 teaspoon garlic pepper seasoning
• 1 cup sour cream
• 2⁄3 cup milk
• 1⁄4 cup butter, melted

directions

1. Preheat oven to 450 degrees.
2. In large bowl, stir together all ingredients to form a ball.
3. On lightly floured surface, knead dough by folding dough in half 5 times. Pat or roll dough to 1/2 inch thickness.
4. With a biscuit cutter, cut into 3-inch rounds. Place on baking sheet coated with Crisco no-stick cooking spray. Brush with additional melted butter, if desired.
5. Bake 13 to 15 minutes or until golden brown.

Reviews

[Annacia]

Outstanding biscuits. I made 4 to go with a soup lunch today and couldn't be more pleased with the outcome. For us I did feel that the 1/4 tsp of garlic pepper was a bit weak for my preference and I added 1/4 tsp of Montreal Steak Spice which is mainly garlic and pepper. Yummm! The outside is golden and the inside is fluffy, light and delicious. To save on fat I used fat free sour cream, skim milk and for the butter I used 2 tbsp of canola oil with 1/4 tsp of butter extract added for the flavor. My 5 star rating is because of the sour cream and seasoning combo and the excellent adaptability of the recipe to personal needs.