Flakey Sour Cream Biscuits
Flaky Sour Cream Biscuits. The addition of sour cream yields richly flavoured, buttery, perfectly flaky biscuits. Wonderful served with soups, stews, BBQ meals or for amazing breakfast sandwiches!
As I often write, I absolutely hate to waste anything in the kitchen. That's especially true now with the recent exponential rise in the cost of groceries.
Throwing things out now, seems even more like an act of excess, careless wastefulness. I normally keep a close eye on things in particular that have expiry dates, like dairy products especially.
Occasionally, one does slip through the screening process and manages to hide at the back of the fridge, escaping my scrutiny. Such was the case a couple of weeks ago when a large, opened tub of sour cream got missed.
Flaky Sour Cream Biscuits. A tale of expiration dates!
The sour cream I discovered was indeed, past its "sell by" date, by almost a week!
Normally this would have distressed me greatly, but especially when it comes to expiring dairy products, I always have a plan B. For example excess whipping cream in my fridge, nearing expiry, often gets turned into butter for baking.
That plan B, however almost always incudes baking. As long as there s no strong sour smell coming from a close to, or nearing expiry date, dairy product, I will use it in many baked goods.
I will use whipping cream in place of milk for muffin or cake recipes sometimes. Sour cream often gets added to a coffee cake or scones, instead of milk.
Yogurt gets strained and used like sour cream in some baked goods too. Cream cheese will get used in a smaller cheesecake pie, instead of a full cheesecake, if there s only one block to be used.
This time it was Sour Cream Biscuits
As you can tell, I've become quite adept at making use of these sorts of "problems" in practical ways. Such was the case on a weekend morning I found that expired sour cream.
As many will attest, I love great weekend brunch. Since the very first days of Rock Recipes almost 20 years ago, BREAKFAST & BRUNCH RECIPES, have been front and centre here. There are literally hundreds of brunch ideas which have been featured over the years.
I had taken some of our Homemade Breakfast Sausage Patties out of the freezer the night before. I had intended to use them in English Muffins to make our favourite breakfast sandwiches, but that then that idea quickly pivoted to biscuits instead.
The addition of the sour cream to the biscuits made them extra buttery soft, with slightly crispy edges. They made an ideal base for those gorgeous sandwiches.
We enjoyed them so much that I expect we will use this recipe next time a family brunch comes around. Come to think of it, it's been a while since we had the fam for brunch. Since I've been smoking more homemade bacon this week, might just plan one for next weekend.
If you use them for brunch, let us know how they were received by your fmiy in tthe comments beflow. I'm sure they will love them as much was we did.
Need sweet treats for brunch?
Check out this delicious collection of amazing Coffee Cakes. You're sure to find several to please any crowd!
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Flaky Sour Cream Biscuits
Flaky Sour Cream Biscuits. The addition of sour cream yields richly flavoured, buttery, perfectly flaky biscuits. Wonderful served with soups, stews, BBQ meals or for amazing breakfast sandwiches!
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ⅔ cup butter (Very cold, cut in ½ to 1 inch cubes)
- 1 ½ cups sour cream
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Instructions
- Preheat oven to 400 degrees F.
- Sift together the flour, salt, baking soda and baking soda. (Or process together in a food orocessor)
- Cut the butter into the dry ingredients with a pastry cutter leaving small pieces if butter visible. This can also be dine by publsing the butter in with a food processor.
- If using a food processor, at this point transfer the mixture to a large bowl.
- Make a well in the centre.
- Add in the sour cream.
- Working very quickly with a wooden spoon, fold the dry mixture through the sour cream, only until the flour disappears, then stop immediately.
- Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough.
- Form the dough into a rough square shape, using your hands.
- Roll the dough our into a larger 12 inch square and fold the corners toward the centre.
- Roll into a 12inch square again, Fold in the corners, turn the dough over and roll into a 9 inch square.
- Cut the square into 9 smaller squares. (You cn cur into 12 or 16 pieces for smaller biscuits)
- Place into an ungreased 9x9 pan. (Brush the tops with a little melted butter if you like, optional)
- Bake for about 20 minutes or a little longer until the the tops are evenly golden brown.
- Let them cool in the pan for about 15 minutes before turning them out into a wire rack.
- Serve warm.
Notes
I normally make this as a batch of 16 but the pictures show the larger size, which I used for breakfast sandwiches in that occasion. The nutritional values are for 1 of 16 in the normally smaller size.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 167Total Fat 12gSaturated Fat 7gUnsaturated Fat 5gCholesterol 33mgSodium 242mgCarbohydrates 13gFiber 0gSugar 1gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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