When I started blogging 12 years ago, these Sour Cream Biscuits is one of the first few recipes that I’d blogged about. This recipe is a great way to use up any leftover sour cream. I thought it’s about time to give this recipe an update / makeover since I have some sour cream on hand!

Shortcut Sour Cream Biscuits

A typical biscuit recipe contains flour, raising agents, salt, fat (butter, shortening, lard etc) and dairy (milk / buttermilk etc). The cold fat needs to be cut into the dry ingredients quickly so that you end up with small bits of fat coated with the dry ingredients. The dairy then binds everything together into a dough. The dough may then be folded and rolled to create layers and also the poof during baking. This is to yield tender and flaky biscuits.

But I don’t have the skills to make such good biscuits (yet?) So I turn to this cheat method which is to just combine fat+dairy (in the form of full-fat sour cream) into self-raising flour. I made my own self-raising flour as well because I have none on hand. (Generally I don’t buy self-raising flour as well because it’s pretty easy to make my own, and one less container to store the flour.)

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