WHITE LILY PEPPERED SOUR CREAM BISCUITS
Make and share this White Lily Peppered Sour Cream Biscuits recipe from Food.com.
Provided by Danny Beason
Categories Breads
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- In large bowl, stir together all ingredients to form a ball.
- On lightly floured surface, knead dough by folding dough in half 5 times. Pat or roll dough to 1/2 inch thickness.
- With a biscuit cutter, cut into 3-inch rounds. Place on baking sheet coated with Crisco no-stick cooking spray. Brush with additional melted butter, if desired.
- Bake 13 to 15 minutes or until golden brown.
WHITE LILY® LIGHT AND FLUFFY BISCUITS
These light and versatile biscuits come together so easily and are ready to eat in no time.
Provided by White Lily
Categories Trusted Brands: Recipes and Tips White Lily®
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 475 degrees F.
- Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.
- Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits.
- Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 15.4 g, Cholesterol 5.7 mg, Fat 6.1 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 263 mg, Sugar 0.7 g
SOUR CREAM BISCUIT
Sour cream replaces the butter in this biscuit. I love them warm straight out of the oven with a cup of tea. Served with jam they are scrumptious.
Provided by Chef Dudo
Categories Breads
Time 31m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
- Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces
- Add milk and stir the mixture with a fork until most of the dry ingredients have been moistened.
- Turn the batter on the counter and knead and fold until the dough is formed.
- Do not knead longer than necessary
- Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.
- Place biscuits on a greased baking sheet with edges touching
- Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.
Nutrition Facts : Calories 128.2, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.4, Sodium 207.3, Carbohydrate 22.3, Fiber 0.7, Sugar 1.8, Protein 3.5
PAULA DEEN'S SOUR CREAM BISCUITS
Make and share this Paula Deen's Sour Cream Biscuits recipe from Food.com.
Provided by carrie sheridan
Categories Quick Breads
Time 30m
Yield 10 biscuits
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Mix butter, flour and sour cream until JUST blended. Do Not Over mix.
- Pour batter into muffin tins, 2/3 the way full to allow for biscuits to rise.
- Bake for 20 minutes.
SOUR CREAM BISCUITS
These biscuits are light and fluffy. Delicious!
Provided by Debbie Rowe
Categories Bread Quick Bread Recipes Biscuits
Time 22m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 16.8 g, Cholesterol 6.3 mg, Fat 3.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 279.3 mg, Sugar 0.1 g
WHITE LILY WHITE CHICKEN CHILI
Make and share this White Lily White Chicken Chili recipe from Food.com.
Provided by Danny Beason
Categories Chicken Breast
Time 50m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
- Add chicken and cook until no longer pink.
- Add chicken broth, green chilies, and cumin; heat to a boil.
- In a 2-cup glass measure, dissolve gravy mix in water.
- Stir into boiling soup; stir until thickened.
- Cover and reduce heat.
- Simmer for 10 minutes to allow flavors to blend.
- Stir in beans and cilantro; heat through.
- Serve with White Lily Peppered Sour Cream Biscuits.
Nutrition Facts : Calories 1954, Fat 65, SaturatedFat 16.3, Cholesterol 290.6, Sodium 3033.3, Carbohydrate 171.5, Fiber 51.5, Sugar 15.6, Protein 172.9
WHITE LILY PEPPERED SOUR CREAM BISCUITS
Make and share this White Lily Peppered Sour Cream Biscuits recipe from Food.com.
Provided by Danny Beason
Categories Breads
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- In large bowl, stir together all ingredients to form a ball.
- On lightly floured surface, knead dough by folding dough in half 5 times. Pat or roll dough to 1/2 inch thickness.
- With a biscuit cutter, cut into 3-inch rounds. Place on baking sheet coated with Crisco no-stick cooking spray. Brush with additional melted butter, if desired.
- Bake 13 to 15 minutes or until golden brown.
Nutrition Facts : Calories 2330.8, Fat 103.8, SaturatedFat 63.4, Cholesterol 246, Sodium 5291, Carbohydrate 295.8, Fiber 10.1, Sugar 1.2, Protein 50.2
SALT-AND-PEPPER BISCUITS
Adding sour cream to the dough imparts richness and a bit of tang, and doesn't thin it out too much.
Provided by Alison Roman
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Whisk sour cream and 3 tablespoonss heavy cream in a small bowl.
- Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).
- Roll out dough on a lightly floured surface until 3/4" thick. Using cutter, cut out biscuits, rerolling scraps as needed.
- Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15-20 minutes. Serve warm with Salt-and-Pepper Butter, if desired.
- DO AHEAD: Dough can be made and cut out 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.
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