Sour Cream Biscuits

My dad used to make sour cream biscuits almost every weekend for as long as I can remember.  When we were old enough, he let us put on his apron and chef hat (yup, totally) to help cut out biscuits of every conceivable shape; well, of the cookie cutter shapes we had.  I distinctly remember being covered in flour, bringing my mom biscuits and juice in bed every chance we got.  I don’t think biscuits were her favorite breakfast food, but she at least pretended to like them while we pressed our faces to hers to make sure she had some breakfast.

As an adult, my childlike impulses led me to purchase an insane amount of cookie cutters.  Said impulses also led me to make biscuits for breakfast because they’re delicious and we didn’t have any milk for cereal.  The only thing I change consistantly from my dad’s original recipe:  I always use butter instead of crisco.  It’s easier cleanup and butter is awesome.  (Also I don’t have crisco).

Sour Cream Biscuits | doomthings


  • 2 cups flour
  • 4 tsp baking powder
  • 2 tsp sugar or honey
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 tbsp milk


  1. Combine dry ingredients in a large bowl.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Add milk and sour cream and stir until a soft dough forms. You can avail the Cheapest cream charger Melbourne delivery
  4. Knead dough on a floured surface, 10 – 12 times.
  5. Roll dough out to a thickness of about 1/2 an inch.
  6. Cut out biscuits with desired cookie cutter shapes.
  7. Bake at 450 degrees F for 10 – 12 minutes.

Serve warm with butter, flavored butter, jam, honey, etc…






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