Sour Cream Biscuits

Name: Sour Cream Biscuits
Prep time: 20 min
Cook time: 19 min
Total time: 45 min
Ingredients: 3 cup all purpose flour; 2 tbsp granulated sugar (for shortcakes, up to 1/4 cup); 2 tsp baking soda; 1 tsp salt; 3/4 cup unsalted butter (very cold cut into cubes); 1 1/3 cup cold sour cream; 1 tsp pure vanilla extract (for shortcakes, up to 1 tbsp ); 1 large egg (with 1 tsp water, whisked together)

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Prep Time: 20 minutes

Cook Time: 19 minutes

Total: 45 minutes

Servings: 10

Author : Jocelyn Delk Adams of Grandbaby Cakes

biscuits sour cream sour cream biscuits

Ingredients

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3 cup all purpose flour2 tbsp granulated sugar (for shortcakes, up to 1/4 cup)2 tsp baking soda1 tsp salt3/4 cup unsalted butter (very cold cut into cubes)1 1/3 cup cold sour cream1 tsp pure vanilla extract (for shortcakes, up to 1 tbsp)1 large egg (with 1 tsp water, whisked together)

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Instructions

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Step 1

Preheat oven to 400 degrees and line a baking pan with parchment paper.

Step 2

Add flour, sugar, baking soda and salt to bowl of a food processor. Pulse a few times to combine.

Step 3

Add butter cubes to flour mixture and pulse until small and medium sized crumbs form.

Step 4

Lastly add sour cream and vanilla and pulse until it is just combined.

Step 5

Turn biscuit dough out onto floured board and knead just to combine everything but do not overmix.

Step 6

Press the dough out with your hands to about 1 inch thickness and cut using a round biscuit cutter. Next place the biscuits on the parchment paper lined baking pan and refrigerate for 20-25 minutes.

Step 7

Just before baking, brush the tops of the biscuits with egg wash. Sprinkle the tops with turbinado sugar if making shortcakes.

Step 8

Bake biscuits for 16-19 minutes or until golden brown. Remove from oven and allow to cool completely.