Sour Cream And Cheese Biscuits Food

CINNAMON SOUR CREAM BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed).
• On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet.
• Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Cool slightly on wire racks.
• Stir together confectioners' sugar and 2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired.

BISQUICK SOUR CREAM BISCUITS

Steps:

• Preheat oven to 350.
• Mix all ingredients together.
• Pour into ungreased muffin cups about 2/3 full.
• Bake for 15-20 minutes.

SOUR CREAM & CHEDDAR BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk the first 7 ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened., Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm.

EASY SOUR CREAM DROP BISCUITS

Steps:

• Grease Cookie Sheet, and Heat oven to 450°F.
• In a medium mixing bowl, combine first 4 ingreds. Mix very well.
• Add milk, oil and sour cream. Mix well.
• Drop spoons of dough onto greased cookie sheet.
• Bake at 450 for 10-15 minutes.
• Serve Warm.

SOUR CREAM BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown.

KETO CHEESY BISCUITS

Steps:

• Pre-heat oven to 375 degrees.
• In a large bowl measure then sift your almond flour, coconut flour, baking powder, and salt.
• Note that you will be measuring first before sifting.(Don't skip this step)
• To the dry ingredients add the sour cream, melted butter, cheddar cheese, and eggs. Then using a fork combine until fully incorporated.
• Place dough by large spoonfuls unto a parchment lined, or lightly greased baking sheet.
• Sprinkle the tops of each biscuit with parmesan cheese.
• Bake the biscuits for 20 minutes or until lightly golden brown on the top.
• While the biscuits are baking make your garlic butter by melting the butter and adding the salt and crushed garlic cloves.
• As soon at the biscuits come out of the oven, baste them with the melted garlic butter.
• Garnish with parsley.
• Refrigerate any leftovers for up to 3 days or freeze for up to 1 month.

FLUFFY SOUR CREAM BISCUITS

Steps:

• 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.

SOUTHERN SOUR CREAM BISCUITS

Steps:

• Gather the ingredients. Pre-heat oven to 425 F.
• In a mixing bowl, whisk together the flour(s), salt, baking powder, and baking soda.
• Cut in the pieces of butter and shortening with a pastry blender, or two forks, until pieces of fat are small and mixture resembles coarse crumbs.
• Make a well in the center of the dry mixture and add the sour cream and 1/4 cup of milk.
• Stir with a wooden spoon or hands until mixture begins to hold together.
• If it seems too dry, add a little more milk, about 1 teaspoon at a time.
• When it is holding together but still looking somewhat crumbly, turn out onto a floured surface.
• Knead gently about 8 to 10 times, then pat out to form a circle about 3/4- to 1-inch thick.
• Cut out biscuits with a round 2- to 3-inch biscuit cutter and arrange on an ungreased cookie sheet.
• Bake for 12 to 15 minutes, until nicely browned on top and bottom.

SOUR CREAM AND ONION BISCUITS

Steps:

• Place a rack in middle of oven; preheat to 425°F. Whisk salt, pepper, baking powder, baking soda, sugar, and 2½ cups flour in a large bowl to combine. Add chilled butter and toss to coat. Using your hands, work butter into dry ingredients until there are lots of flat pieces and pea-size bits. Add scallions and toss to evenly distribute.
• Create a well in the center of mixture and add 1¼ cups sour cream into the center. Using a fork and working in circles, mix until large shaggy clumps form. Turn dough out onto a lightly floured surface and knead once or twice until it comes together (flour your hands if needed). If there are any loose bits, add them to center of dough and knead once more to incorporate. Pat dough into an 8x4" rectangle about 1" thick.
• Working from a short side, fold dough in thirds as you would a letter. It doesn't need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.
• Transfer biscuits to a parchment-lined baking sheet. Brush tops gently with melted butter; sprinkle with sea salt. Bake biscuits until golden brown, 18-22 minutes. Serve warm with sour cream (or more butter!) for slathering.

LOW-CARB SOUR CREAM BISCUITS

Steps:

• Preheat oven to 400º Fahrenheit. Line a baking sheet with parchment paper.
• In a medium mixing bowl, whisk together the almond flour, ground flax seeds, xanthan gum, baking powder, salt. Cut the butter into the dry ingredients using a pastry blender. Mixture should appear mealy.
• In a small bowl, whisk together the sour cream and the egg white. Stir this mixture into the dry ingredients.
• Transfer mixture to a piece of parchment paper. Shape into a disk about 1/2 inch thick.
• Cut into desired shapes and place each biscuit onto the prepared baking sheet, allowing at least 2 inches between biscuits. Bake biscuits in the preheated oven for about 10-12 minutes. Larger shapes will take longer.

HAM AND CHEESE BISCUITS

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, combine flour, baking powder, sugar and salt.
• Add butter and incorporate into flour mixture using a pastry blender or your fingers. Mixture should be crumbly looking.
• Mix in ham and cheddar cheese.
• In a separate bowl, combine sour cream and milk together. Add to flour mixture. Stir just until combined. The mixture should be sticky.
• Use an ice cream scoop or a large spoon and place mounds of dough on a greased baking sheet.
• Bake in a preheated 450 degree oven for 15 minutes or until golden.
• Cool on a baking rack.

SOUR CREAM CHICKEN & BISCUITS

Steps:

• Preheat oven to 350°F and grease the bottom and sides of an 11x7 baking dish.
• If using, chop the onion, melt butter in skillet, add onion and sauté until tender.
• Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
• Spoon mixture into prepare baking dish and bake for 15 minutes.
• Remove from over and sprinkle with 3/4 cup cheddar cheese, arrange biscuits in a single layer, then sprinkle with remaining 1/4 cheese.
• Bake for 20 minutes more or until biscuits are golden brown and sauce in bubbly.
• Enjoy!

SOUR CREAM AND CHEESE BISCUITS

Steps:

• Combine first 5 ingredients in a large bowl. Make a well in the center.
• Add sour cream and cooking oil to the well. Stir until moistened.
• Turn out onto lightly floured surface.
• Knead 6 times.
• Roll or pat out into 3/4 inch thickness.
• Cut into 2 inch circles with biscuit cutter.
• Arrange on a greased sheet about 2 inches apart.
• Bake in 450 degree oven for about 15 minutes until risen and golden.

SOUR CREAM BISCUITS

Steps:

• Preheat oven to 450°F.
• Cut butter into dry ingredients.
• In another bowl, beat egg and mix with sour cream.
• Add to dry ingredients and mix lightly with a fork just until incorporated
• into a ball.
• Roll out with a light touch on floured board to 3/4 inch thick.
• Cut with cutter.
• Glaze if desired by brushing with cream and sprinkling with sugar and maybe a little cinnamon if you like.
• Bake 15 minute or until done.

SOUR CREAM BISCUITS

Steps:

• Preheat Oven to 425 degrees.
• Cut butter into 6-8 slices and place in a glass 9×13 baking dish. Melt Butter in Microwave for 30-60 seconds. Set pan aside.
• In a large mixing bowl measure out 4 cups Bisquick Mix
• Add 1 cup Sour Cream. I find it easiest to measure out the sour cream and then dollop small spoonfuls into the Bisquick. This helps with evenly distributing the sour cream.
• Add 1 cup Lemon Lime Soda. I prefer Sprite because of the flavor but choose what you wish.
• With a large spoon, sitr the mixture. Stir until all ingredients are combined. Dough will be very sticky and might seem clumpy too. It's PERFECT.
• Sprinkle about 1/4 cup flour on clean surface and place dough on top.
• Using your hands and fingers "Pat" out the dough. Some extra flour on top will help if the dough is too sticky. Pat dough to 1 inch thick
• Use a Circle Cutter and cut out biscuits. You can also use a knife and cut into squares. They all taste the same.
• Place biscuits into 9×13 pan with melted butter. I typically can get 15-18 biscuits depending on size.
• Bake at 425 for 12-15 minutes

SOUR CREAM CHICKEN AND BISCUITS

Steps:

• Heat oven to 375ºF.
• Mix soup and 1/2 cup sour cream in 8-inch square baking dish until blended. Stir in chicken, vegetables and cheese.
• Stir baking mix, remaining sour cream and milk just until mixture forms soft dough. Spoon into 6 mounds over chicken mixture.
• Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.