So simple so easy oh so delicious Sour Cream Biscuits
biscuits are supposed to be really easy to make but all that cutting in of the butter
what makes these biscuits even easier to make than most is you do not have to cut in the butter
A gluten free flour blend like King Arthurs or my Gluten Free Flour Mix works
just as good as any All Purpose Flour
Mix the ingredients together then drop batter onto baking sheet
You can fuss over their shape if that makes you happy
You can fuss over their shape if that makes you happy
I like the way all the bumps brown crunching the surface
with the soft insides
These are great fresh out of the oven or packed in a lunchbox
Easy Sour Cream Biscuits
3 1/2
cups flour
2 tsp baking powder
1 teaspoon baking soda
1/4 teaspoon
salt
3 cups sour cream
2 eggs
Mix all the dry ingredients together. Add sour cream and
eggs, do not overmix. Grease a cookie
sheet and drop by spoonful to make 24 biscuits.
Bake at 400 degrees 17 minutes for biscuits or 25 minutes if you make rolls.
Herbed Biscuits:
1 1/2 teaspoons dried herb leaves, such as rosemary, basil or thyme, or Italian seasoning
Garlic Cheddar Biscuits:
Mix into batter 1/2 cup shredded Cheddar cheese (2 ounces)
Melt together 2 tablespoons butter & 1/8 teaspoon garlic powder, brush over warm biscuits
You may also shape them like hotdog buns.
Or grease english muffin rings spread batter in them for
a more uniform roll.
If using Brown Rice Flour instead of a gluten Free flour blend add 1 teaspoon xanthum gum.
Also substitute almond flour for 3/4 cup
of the flour.
