Name: Fluffy Sour Cream Biscuits
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 ¼ cups all-purpose flour; 2 teaspoons baking powder; ¾ teaspoon salt; ⅛ teaspoon baking soda; 3 tablespoons shortening; ⅓ cup milk; ⅓ cup sour cream

Fluffy Sour Cream Biscuits

all-purpose flour

baking powder

salt

baking soda

shortening

milk

sour cream

Preheat oven to 425 degrees F (220 degrees C).


Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.


Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.


Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.


Very good and moist! The guys loved it want it again tomorrow

Turned out very well light and fluffy. I used butter instead of shortening. Plus I added maybe a teaspoon of sugar. I will be making them again.

Super easy recipe! If you’re intimidated by biscuits, (Exactly like me) then this is a great starter. I’ll be lucky if these aren’t gone by end of night.

Very tasty and light. I baked them in a glass dish and they did not get crisp on the  bottom. Next time I'll try an aluminum pan.

simple and delicious my new go to biscuit recipe.

I wanted a sweet biscuit to use with raspberries & whipped cream, so I made these with 2 tsp of Splenda.  I had just baked a pizza at 475 degrees and the oven was still warm, though turned off.  Well, I apparently forgot to hit start when I set the temperature at 425 for the biscuits cause when the timer went off and I checked them, they were barely risen and the oven was off!  (dumb, dumb, dumb).  I turned the oven off and left the biscuits in for about 6 more minutes, and when they were barely golden, I took them out.  Delicious!  So, I'm sure if a more attentive person made these, at the correct temperature, they would be not only delicious but also fluffy.

i made this during the COVID crisis (for historical reference some day), when there was no yeast available.  I substituted butter as well since I had no shortening and my wife said these were the BEST tea biscuits she ever had. They were light and fluffy and not too salty.  I'll definitely make them again.

These are the best biscuits I have ever had/made!

fluffy sour cream biscuits

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 6

Cost: $4.74 /serving

Author : Sharirus

Ingredients

Instructions

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