Food recipes
Sour Cream Biscuits
Sour Cream Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table leavening agents, baking soda butter, without salt milk,...
Sour Cream Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
Directions:
Mix flour, powder, salt and soda in bowl, with pastry blender (or knives) cut in butter.
Whisk milk and sour cream in a small bowl until smooth.
Add to flour mixture, stir just until dough forms.
Knead if necessary to mix.
Shape into a disk.
Wrap in plastic wrap and refrigerate at least 30 minutes, up to 2 hours.
Heat oven to 425 degrees.
Coat large baking sheet with cooking spray.
Roll dough out on floured surface 1/2 inch thick.
Cut out biscuits with 2 1/2 inch cutter.
Place on baking sheet.
Reroll scraps; cut.
Bake at 425 for 12 minutes until golden brown.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
Directions:
Mix flour, powder, salt and soda in bowl, with pastry blender (or knives) cut in butter.
Whisk milk and sour cream in a small bowl until smooth.
Add to flour mixture, stir just until dough forms.
Knead if necessary to mix.
Shape into a disk.
Wrap in plastic wrap and refrigerate at least 30 minutes, up to 2 hours.
Heat oven to 425 degrees.
Coat large baking sheet with cooking spray.
Roll dough out on floured surface 1/2 inch thick.
Cut out biscuits with 2 1/2 inch cutter.
Place on baking sheet.
Reroll scraps; cut.
Bake at 425 for 12 minutes until golden brown.