Tender Homemade Sour Cream Biscuits No Fail Food

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.

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.

SOUR CREAM BISCUITS

Steps:

• Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
• With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

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.

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.

TENDER HOMEMADE SOUR CREAM BISCUITS (NO-FAIL RECIPE)

Steps:

• In medium-sized bowl, whisk first 4 ingredients til well mixed.
• Add sour cream in spoonfuls on top, add oil and mix til all is just moistened with a spoon. Switch to using your hands turning the dough to get all the last of the dry stuff on the bottom of the bowl. Knead 8 times on floured surface.
• Roll thick to only about an 8" circle. Just a few passes with your (floured) rolling pin. Cut out 6 biscuits with a biscuit cutter or a floured glass. Get 2 more out of the last of the dough. (Bunch it back together, knead it just a bit, pat or roll it and cut.) Pitch any last little tidbit if any left. I place mine on my old round metal pizza pan covered with foil and sprayed with butter-flavored Pam. But a cookie sheet will work just fine.
• Place little pats of butter on top, or spread it a little if the butter is VERY soft and doesn't deflate the biscuits while doing so. Bake in hot, preheated 425 oven for 12-15 minutes (ovens vary) or til golden brown on top. Remove from oven and butter tops again with other half of butter. Serve warm with more butter and homemade jam or honey. Makes 8 tall sour cream biscuits.

SIMPLE SOUR CREAM BISCUITS

Steps:

• Combine flour and baking soda, then add remaining ingredients, stirring just to combine.
• Place dough on floured surface, knead 4-6 times, then cut into 4 biscuits--you can just use a knife to divide the dough into 4 squares, or use a biscuit cutter for the classic round shape-if you don't have a biscuit cutter, use a drinking glass turned upside down.
• Brush tops of biscuits with melted butter, or just lightly spray with non-stick cooking spray.
• Bake at 425 degrees for 10 to 12 minutes or until golden brown.