Sour Cream Biscuits

Sour Cream BiscuitsPhoto copyright © Michael Jensen, From Like Grandma Used to Make

Quick look

  • prep 15 min    cook 10 min
  • serves 12-14

Ingredients

  • 12⁄3 cups all-purpose flour
  • 1⁄3 cup cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon dried minced onion or minced onion
  • 1⁄2 teaspoon cream of tartar

  • 1⁄8 teaspoon salt
  • Dash ground red pepper (cayenne)
  • 1⁄3 cup shortening, butter, or margarine
  • 1⁄2 cup reduced-fat sour cream
  • 1⁄2 cup low-fat (1% milkfat) milk

    How to make it  25 minutes

  • 1

    Preheat the oven to 450°F. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, onion, cream of tartar, salt, and red pepper. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles coarse crumbs. Add sour cream and milk all at once and stir just until a soft dough forms.

  • 2

    Knead on a lightly floured surface for 30 seconds, then pat or roll until 3⁄4 inch thick. Using a 21⁄2-inch biscuit cutter, cut into 12 to 14 biscuits, rerolling and cutting the scraps. Place on an ungreased baking sheet.

  • 3

    Brush the tops with a little additional milk if you like. Bake for 10 to 12 minutes or until golden. Serve warm.

Nutritional Information(per serving)

  • Calories: 150
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 4mg
  • Sodium: 154mg
  • Carbs: 19g
  • Protein: 3g
  • Fiber: 1g

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