Description
It’s not always easy to find good quality buttermilk, but you can ALWAYS get good sour cream! Here sour cream takes the place of the buttermilk to make the flakiest, most butter filled biscuits.
Ingredients
Scale
- 1 stick butter, frozen (113 g)
- 2 cups all-purpose flour (260 g)
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk (118 mL), plus a little more for brushing
- 1/2 cup sour cream (120 g)
Instructions
- Preheat the oven to 425 F (220 C). Set a piece of parchment on one sheet tray.
- Set the frozen butter on the counter for 10 minutes. In that time, you can get the rest of the ingredients measured and ready to go.
- Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Measure the milk into a liquid measure, and then stir in the sour cream into a thick liquid.
- Pour about half of the flour mixture into the bottom of the bowl of a food processor. This will keep the butter from sticking to the bowl after you grate it.
- Fit the stem attachment of the food processor with the large grating blade (the one that looks like the big holes on a cheese grater). Quickly push the butter through the tube with the machine running.
- Disassemble the food processor. Stir the butter into the flour, covering it as best as you can.
- Dump the butter/flour mix into the bowl with the rest of the flour. Toss the butter into the flour with your hands, making sure it’s well distributed. Flick the flour through your fingers into the bowl to break up the butter just a bit.
- Pour the milk/sour cream mixture over the flour, stirring to combine.
Use a dough scraper to press the dough over and into itself (bottom to top) no more than 8 times just to bring the dough together. It’s okay if it’s rough at this stage. 
- Place the dough on a floured surface, patting it into a rough rectangle about 3/4″ thick. Fold the dough in thirds like a letter, bringing the top down over the middle and the bottom to the middle.
- Pat the dough into a rectangle, then rotate it 90 degrees. Repeat the folding 2 more times, and then pat it into another rectangle.
- Cut the dough into squares. Place the cut biscuits on the prepared sheet tray. Brush the tops with milk.
- Bake the biscuits for 18 minutes until they are puffed and delightfully brown.
- Biscuits are best eaten the day they’re made. If you can’t eat them straight away, freeze them and warm them in a 350 degree oven for about 12 minutes.
Equipment
Buy Now → Notes
- Accompaniments for biscuits: Raspberry jam, Homemade blueberry jam, Apple butter, Easy plum jam, Vanilla cashew butter (or pistachio butter)
- Nutrition Data: nutrition data was calculated for 6 biscuits. Know that if you cut 9 biscuits from this recipe, all the listed numbers will be less.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Morning breads
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 353
- Sugar: 4
- Sodium: 562
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 6
- Cholesterol: 55