sour cream biscuits

Served warm with ice cream and whipped cream, is one of the best summer desserts ever.

Sour Cream Biscuit Peach and Berry Cobbler

peaches (nectarines, or plums

lemon juice

sugar

cornstarch flour

all-purpose flour

baking powder

baking soda

salt

unsalted butter

sour cream

heavy cream

whipped cream

Preheat the oven to 375°F.  Butter a deep-dish 9-inch pie pan.  Pile in the peaches, plums, nectarines, and/or berries and sprinkle on the lemon juice, ¼ cup sugar and the cornstarch or tapioca flour.  Toss to combine.

Make the biscuits: In a small bowl, mix together the flour, sugar, baking powder, baking soda, and salt.  Add the butter and cut it in with a pastry cutter or two knives, or rub it in with your fingers, until the mixture has a granola like texture.  In a another small bowl mix together the sour cream and heavy cream, and add that to the flour mixture.  Use a fork to mix just until the dough comes together, and use your hand to gently knead it a couple of times in the bowl.

Lightly flour a clean surface and gently pat the dough out to a ½ inch thick disk.  Cut circles with a 2-inch biscuit or cookie cutter (or a glass).  Pat together the scraps and cut out another circle or two.  You can also just cut the dough into strips or squares.  Place the pieces of dough over the top of the peaches, making sure that some fruit is visible between the pieces.  Bake for about 45 minutes, until the fruit is bubbling and the biscuits are golden brown.

Cool on a wire rack for about 20 minutes, then serve warm with ice cream, whipped cream, or whatever creaminess moves you.

Sour Cream Biscuits

butter

Whisk together  flour, salt, baking soda, and baking powder in a large bowl.  Cut in butter until like coarse crumbs.  Add sour cream and mix with a spoon until holds together.

Roll out on a floured surface and cut out with biscuit cutter.  Place on sprayed baking sheet. Bake in preheated 425 degree oven 12 to 15 minutes until golden brown on top.  Makes about 18 biscuits.

Made with only a few simple ingredients, these sour cream biscuits bake up extra tender and fluffy. Serve these biscuits with honey or jam to complete your breakfast menu!

Easy Homemade Sour Cream Biscuits

all-purpose flour (weighed

buttermilk

butter (unsalted, melted, for brushing tops)

Preheat your oven to 450°F. Line a baking sheet with parchment paper and set it aside.

To a medium mixing bowl, add the flour, sugar, baking powder, salt, and baking soda and whisk to combine.

Spoon the sour cream into the bowl and pour in the buttermilk. Use a wooden spoon to mix all the ingredients together until all of the flour is moistened. The dough will be crumbly. Pat the dough into a ball with your hands and turn it out onto a lightly floured surface.

Gently pat the dough out into a rectangle. Fold the dough in half over itself, pat back out into a rectangle and repeat the process two more times. Roll the dough out into a thick disc about 8 inches round and cut out 8 biscuits. Rework the dough by patting the scraps back into a disc and cutting out more biscuits until you have eight.

Place the biscuits on the lined baking sheet and bake them in the preheated oven for 10-12 minutes, or until golden brown on top.

Remove the biscuits from the oven and brush the tops with plenty of melted butter. Enjoy!

Pillowy soft, tender, flaky and buttery, these Easy Sour Cream Biscuits make for the perfect side to any family dinner or as the perfect shortcake vehicle!

all purpose flour

granulated sugar (for shortcakes, up to 1/4 cup)

tsp baking soda

tsp pure vanilla extract (for shortcakes, up to 1 tbsp)

large egg (with 1 tsp water, whisked together)

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

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

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

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

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

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. 

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

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

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Top 4 sour cream biscuits recipes from across the web

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Sour Cream Biscuit Peach and Berry ...

Sour Cream Biscuits

Easy Homemade Sour Cream Biscuits

Sour Cream Biscuits

The most viewed sour cream biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine