Sour Cream Biscuits

Southern grandmas will tell you good biscuits should be crusty on the outside and soft and crumbly on the inside. Northern grandmas insist biscuits should be high, light, and flaky, like these.

[quicklook-recipe prep_time=”15 min” cook_time=”10 min” serves=”12-14″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”25 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Brush the tops with a little additional milk if you like. Bake for 10 to 12 minutes or until golden. Serve warm.[/step-item] [/step-list-wrapper]

[nutrition-info calories=”150″ calories_fat=”” fat=”7g” sat_fat=”2g” choles=”4mg” sodium=”154mg” carbs=”19g” sugars=”” protein=”3g” fiber=”1g”]

[/nutrition-info]

Originally Published in Reader's Digest

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