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Sour Cream Biscuits Recipe

   
 

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      Sour Cream Biscuits

Category   Desserts - Breads
Sub Category   None

Ingredients
 

Instructions
In a mixing bowl, combine 1 stick of salted butter, softened to room temperature, with 1 cup of sour cream and 1 cup of self-rising flour. Stir until combined. (My mother recommends adding a spoonful more of flour if dough seems too wet, which can sometimes happen on the extra humid days we’re accustomed to down in South Georgia. It should be thick and sticky.) Lightly spray a muffin tin with nonstick cooking spray—though the butter and sour cream makes it largely unnecessary —before dropping a big spoonful of batter into each muffin cup. Bake in oven at 375 degrees for around 20 to 23 minutes on average, or until the slightest amount of golden color tinges the tops. They will be very light in color and should be taken out before the tops are fully golden.
Some notes from my mother include that she almost always doubles the batch, using the same 1-1-1 ratio of ingredients. The batch above makes about a dozen smaller biscuits or, she jokes, eight “really fat ones.” (Our family liked the fat ones.) So a double batch should yield anywhere from 16 to 24, depending on how big you want them. Once everyone gets a taste, you’ll be needing the extras. On the most special of mornings, we kids would shuffle into the kitchen before school to find her making a batch of sour cream biscuits, breakfast- style. Which in our house, meant that she added breakfast sausage (cook and crumble the equivalent of three Jimmy Dean patties, she recommends) and about a half-cup of grated Cheddar cheese to the biscuit batter before baking. All I can say about this- DO IT. It’s insanely delicious.


Originally Submitted
9/14/2020





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