Sour Cream Biscuits
This recipe VERY loosely adapted from a Bon Appétit Recipe called Sour Cream and Onion Biscuits. And I say loosely because the only thing I changed below is that I didn’t add in the scallions and the pepper, otherwise, it is exactly the same. It’s my favorite Biscuit recipe because it’s just so damn easy. I also almost never had buttermilk on hand, so a biscuit that calls for sour cream, which I do almost always have on hand is a no-brainer.
Ingredients Notes:
Butter: The recipe calls for unsalted. I have also used salted without issue.
Salt: The recipe calls for Kosher Salt. Annoyingly, not all Kosher Salts are the same. Therefore, pay attention to whether you are using Diamond Crystal or Morton as this will impact the amount of salt you need for the recipe.
Flour: I used my Gluten-Free Flour Blend for this and they turned out really well. I’ve also used Cup-4-Cup All-Purpose Gluten-Free Flour, which also had positive results.
The rest of the ingredients are standard biscuit ingredients. No special notes for the other ingredients.
Special Equipment:
Food Processor: I highly recommend a food processor. Should you not have a food processor, you may use forks, a pastry blender for the butter, or just smush the butter between your fingers until you get the desired consistency.
Sour Cream Biscuits
Ingredients
- 10 T. + 2 T. Unsalted Butter
- 2½ t. Diamond Crystal or 1½ t. Morton kosher salt
- 1¾ t. baking powder
- ½ t. baking soda
- 1¼ t. sugar
- 2½ c. (313 g) Kari's Gluten-Free Blend
- 1¼ c. sour cream
Instructions
- Place a rack in middle of oven; preheat to 425 Degrees Fahrenheit.
- Melt 2 T. chilled unsalted butter by whatever method is easiest for you; set aside.
- Place Kosher Salt, Baking Powder, Baking Soda, Sugar, and flour into a food processor. Pulse the contents a few times to combine.
- Cut remaining 10 T. chilled unsalted butter into ½” pieces. Place in Food Processor. Pulse 11 times until your butter pieces are about the size of a pea.
- Add the sour cream and pulse until combined. Do not pulse more than what is necessary. OR dump out the contents of the food processor into a bowl, then mix in the sour cream.
- Then dump out contents onto a floured surface. Knead once or twice until the dough comes together.
- Pat dough into a rectangle that is about 1 inch thick. Using the short sides of the dough, fold 1/3 of the dough back onto itself. Do the same thing with the remaining 1/3 of the dough.
- Repeat Step 7 one more time. Pat dough into a rectangle that is about 1 inch thick. Using the short sides of the dough, fold 1/3 of the dough back onto itself. Do the same thing with the remaining 1/3 of the dough.
- Pat the dough back into a 1 inch thick rectangle (About 8" x 4"). Using a knife or a bench scraper, cut the dough into 8 squares. (Do 6 squares if you plan on using the biscuits for breakfast sammies).
- Transfer biscuits to prepared baking sheet (baking sheet with parchment). Brush tops gently with melted butter.
- Bake for 18-22 minutes until golden brown. Serve warm.
