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.)
Ready in 30 Minutes + Endless Possibilities
The best thing is that they can be made in about 30 minutes, so they make a quick and easy breakfast. The biscuits are pretty plain on its own (not salty or sour at all). I personally love the biscuits the buttery way – with a generous slab of butter. Occasionally I’ll go for the sweet by spreading some jam or dollop a fruit compote. Savoury will be my experiment in future – can’t wait to stir in some shredded cheddar and chives for some cheesy sour cream and onion biscuits.
If you have cream instead of sour cream on hand usually, go for these 30-Minute Cream Scones instead! It’s also an incredibly easy recipe without the butter “cutting”. 😉
|1) Measure self-raising flour and chilled sour cream in a measuring bowl.
|2) Mix together until a dough forms.
|3) Scrape the dough out and work quickly to form a disc of 1-inch thickness.
|4) Cut with a bench scraper into 4 or 6 pieces.
|5) Transfer to a baking sheet and bake for 20 minutes at 200C / 400F.
2-Ingredient Sour Cream Biscuits
- Silpat / Parchment paper
- 140 grams self-raising flour, see Note 1
- 230 grams chilled full-fat sour cream
- Preheat oven to 200°C / 400°C. Line a baking sheet with parchment paper / silpat.
- Place flour in a mixing bowl and add in sour cream. Stir with a spatula / wooden spoon first then finish by hand until the mixture comes together to form a dough. Don't over-mix.
- Scrape dough onto a lightly floured counter and dust the top lightly with flour. Roll or simply pat into a disc of approximately 1-inch thickness. Cut into 4 or 6 pieces using a bench scraper (or a knife). Slide the bench scraper underneath each piece to transfer the biscuits onto the baking sheet. Space the biscuits at least 1.5 inches apart as they will rise during baking. Do work quickly otherwise the dough will start to get sticky.
- Bake for 20 to 25 minutes until the top is golden-brown. Let cool on a wire rack. Serve warm or at room temperature.
- If you do not have self-raising flour, make your own by first weighing 1½ teaspoons baking powder and ¼ teaspoon fine salt into the mixing bowl. Top up with enough all-purpose flour until it reaches 140 grams. If using a measuring cup, measure the baking powder and salt into the measuring cup. Top up with enough all-purpose flour until it reaches 1 cup. Whisk the flour mixture well before adding in the sour cream.