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mosThe South is known for its biscuits. It’s what kept families from going hungry. There may not have been enough money to purchase meat, but there was always flour, and with flour, a lot of food items can be made.
What’s wonderful about biscuits is that they don’t know any limitations! They’re good for breakfast – just a bit of butter or bacon grease; maybe some honey, preserves, or even syrup; plain, they are good to sop up some gravy or act as a shovel to scoop up eggs or grits.
Lunch – they can become the start of a good sandwich. Dinner – they are the best for sopping up gravy or pushing the last of the beef stew onto the spoon OR just dipping into the soup, soaking up the flavorful broth. And let us not forget dessert…a bit of butter and a dusting of sugar satisfies a sweet tooth easily;-)
It’s hard to improve such a mighty food item, but it can be done.
Southern Biscuits with Sour Cream
1 cup all-purpose flour plus 1 1/4 cups cake flour
1 tsp salt
3 tsp baking powder
1/4 tsp baking soda
3 tbs butter, chilled and cut into small pieces
2 tbs shortening, chilled and cut in small pieces
3/4 cup sour cream, not low fat
1/4 cup whole milk, plus more as needed
Preheat oven to 425°.- Whisk together the dry ingredients in a mixing bowl.
- Cut the butter and shortening into the dry ingredients with a pastry cutter or fork until it resembles corn meal.
- Make a well in the center of the dry mixture. Add the sour cream and 1/4 cup of milk.
- Stir with a wooden spoon or use hands to blend until mixture begins to hold together.
- Add a tsp of milk at a time if it appears too dry.
- When it is holding together but still looking somewhat crumbly, turn out onto a floured surface.
- Gently knead 8-10 times, then pat out to form a circle about 3/4- to 1-inch thick.
- Using a standard biscuit cutter, cut biscuits and arrange on an ungreased cookie sheet.
- Bake for 12 to 15 min, until nicely browned on top and bottom. Serves 12-15
The origins of the sour cream biscuit are a bit murky, but most food historians believe that the first recipe for this dish appeared in print in the early 1800s. This original recipe called for flour, baking soda, salt, butter, sour cream, and buttermilk.
While this may seem like a fairly standard biscuit recipe, there was one key ingredient that set it apart from all other biscuits of its time: lard. That’s right, lard! This fatty substance helped to create a tender, flaky texture that was unlike anything else on the market.While lard may not be a popular ingredient these days, it’s still used in some traditional sour cream biscuit recipes. However, many modern bakers have swapped it out for butter or vegetable shortening, which produce a similar result without all the saturated fat.
No matter what ingredients you use, one thing is for sure: there’s nothing quite like a freshly baked sour cream biscuit! Serve them up with some honey or jam for breakfast or pair them with fried chicken for dinner. Either way, you’re in for a real treat.
Southern Biscuits with Sour Cream Recipe- Print Now
Southern Biscuits with Sour Cream
Light, fluffy, delicious sour cream biscuits- perfect with any mealEquipment
Ingredients
- 1 cup all-purpose flour
- 1 ¼ cups cake flour
- 1 tsp salt
- 3 tsp baking powder
- ¼ tsp baking soda
- 3 tbs butter (chilled and cut into small pieces)
- 2 tbs shortening (chilled and cut in small pieces)
- ¾ cup sour cream (not low fat)
- ¼ cup whole milk (plus more as needed)
Instructions
- Preheat oven to 425°.
- Whisk together the dry ingredients in a mixing bowl.1 cup all-purpose flour1 ¼ cups cake flour1 tsp salt3 tsp baking powder¼ tsp baking soda
- Cut the butter and shortening into the dry ingredients with a pastry cutter or fork until it resembles corn meal.3 tbs butter2 tbs shortening
- Make a well in the center of the dry mixture. Add the sour cream and 1/4 cup of milk.¾ cup sour cream
- Stir with a wooden spoon or use hands to blend until mixture begins to hold together.
- Add a tsp of milk at a time if it appears too dry.¼ cup whole milk
- When it is holding together but still looking somewhat crumbly, turn out onto a floured surface.
- Gently knead 8-10 times, then pat out to form a circle about 3/4- to 1-inch thick.
- Using a standard biscuit cutter, cut biscuits and arrange on an ungreased cookie sheet.
- Bake for 12 to 15 min, until nicely browned on top and bottom. Serves 12-15
Equipment
Recipe Size Alteration NoteIf you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.Nutrition
Serving: 1gCalories: 161kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 352mgPotassium: 51mgFiber: 1gSugar: 1gVitamin A: 186IUVitamin C: 1mgCalcium: 84mgIron: 1mgNet Carbs: 18gTried this recipe?Mention @Budget101com or tag #Budget101com!Southern Biscuits with Sour Cream
Light, fluffy, delicious sour cream biscuits- perfect with any meal
- Biscuit Cutter
- 1 cup all-purpose flour
- 1 ¼ cups cake flour
- 1 tsp salt
- 3 tsp baking powder
- ¼ tsp baking soda
- 3 tbs butter (chilled and cut into small pieces)
- 2 tbs shortening (chilled and cut in small pieces)
- ¾ cup sour cream (not low fat)
- ¼ cup whole milk (plus more as needed)
- Preheat oven to 425°.
- Whisk together the dry ingredients in a mixing bowl.
- Cut the butter and shortening into the dry ingredients with a pastry cutter or fork until it resembles corn meal.
- Make a well in the center of the dry mixture. Add the sour cream and 1/4 cup of milk.
- Stir with a wooden spoon or use hands to blend until mixture begins to hold together.
- Add a tsp of milk at a time if it appears too dry.
- When it is holding together but still looking somewhat crumbly, turn out onto a floured surface.
- Gently knead 8-10 times, then pat out to form a circle about 3/4- to 1-inch thick.
- Using a standard biscuit cutter, cut biscuits and arrange on an ungreased cookie sheet.
- Bake for 12 to 15 min, until nicely browned on top and bottom. Serves 12-15
mos
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