These biscuits are easily the best I’ve ever made and super easy. They come together with very little effort within a half hour. This recipe make 8 very large biscuits so feel free to make them smaller but remember to adjust the cooking time down a few minutes if you do that. These are great with jam, cream, soups, or even plain and they come out tall, soft, and flaky just like any proper biscuit should.
Sour Cream Biscuits
Preheat the oven to 215°C and line a baking sheet with a piece of parchment paper or a silpat mat.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and cold butter then use your hands to cut in the butter until the butter appears to disappear and a sandy mixture has formed.
Add the cold sour cream and use a spoon to mix (it's okay if it's not quite solid at this point).
Turn the dough out on to a floured surface and work together until it forms a large rectangle. Fold the rectangle over itself into the shape of a letter a few times making several layers, then push back into the shape of rectangle and cut even sized pieces of dough with a knife.
Place the biscuits on the baking sheet and bake for 18-20 minutes until golden brown.
Ingredients
Directions
Preheat the oven to 215°C and line a baking sheet with a piece of parchment paper or a silpat mat.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and cold butter then use your hands to cut in the butter until the butter appears to disappear and a sandy mixture has formed.
Add the cold sour cream and use a spoon to mix (it's okay if it's not quite solid at this point).
Turn the dough out on to a floured surface and work together until it forms a large rectangle. Fold the rectangle over itself into the shape of a letter a few times making several layers, then push back into the shape of rectangle and cut even sized pieces of dough with a knife.
Place the biscuits on the baking sheet and bake for 18-20 minutes until golden brown.