Tags
Have you ever wanted biscuits, just to find out that you were out of shortening? However if you are like me and have a Costco near you, then you may have a 3 lb. container of sour cream in the refrigerator. Well you are in luck, sour cream is a great shortening replacer and makes fantastic biscuits!!
I actually prefer sour cream for biscuits now over any with shortening. They always come out light and fluffy, however upon looking through various cookbooks most from the 1930’s to the 1950’s, I found only one that had baking powder and soda, as most only call for baking powder, I tried it and and adapted it to the recipe below.
Sour Cream Biscuits
2 cups Flour
1 Tablespoon Baking Powder
1 teaspoon Soda
1 teaspoon Salt
1 teaspoon Sugar
1 cup Sour Cream
1 Tablespoons Butter (melted)
1/4 –1/3 cup milk, or 1/2 & 1/2 (I use 1/2 and 1/2)
Place dry ingredients in mixing bowl, and blend together, then add the sour cream, butter , then add the milk just pulsing the mixer to incorporate all liquids, just until mixed (continuously mixing make tough biscuits) in other words over working the dough .
Remove dough to a floured counter, or pastry cloth with added flour sprinkled onto surface, pat ball of dough out in a flat circle then roll out with a rolling pin. leaving it about 1/2 inch thick, cut out with round biscuit cutter.
If you do not have a biscuit cutter never fear, if you do home canning regular mouth and wide mouth canning bands make perfect cutters. a wide mouth band will yield 8-9 biscuits.
Place on buttered baking sheet and bake in a pre-heated 450 degree oven and bake 15 minutes, remove from oven when golden brown and brush the tops with butter.
Variations:
Savory Biscuits– add Italian seasoning to taste into the dry ingredients and mix together, Herbs de Province, or Thyme also make great biscuits
Parmesan – Add 1/4 to 1/3 cup dry Parmesan Cheese and mix together.
Dill- You can use dried dill to taste or freshly chopped dill chopped fine and mixed with the dry ingredients.
Heritage Basket Studio 
Thank YOU for your fast and kind reply! I wasn’t sure if they would taste too sweet…I’ll try with the sugar as I do like a subtle sweetness in some breads. By the way I love your old country roses china!
LikeLike
Thank you for you wonderful comments on the recipe and the Old Country Roses china, I love my place setting of it. I love roses!
Thanks again for taking the time to comment on the blog and ask your question. i hope you enjoy the biscuits.
LikeLike
These sound great but I have to ask before making….Why is there sugar in the recipe? Are they sweet because I don’t want a dessert biscuit I want a regular one that does not taste like cake or sweet cornbread–Please reply as I cannot afford to waste ingredients. Thanks so much.
LikeLike
This is simple just leave the sugar out, recipes are created to each persons tastes, something as minute as a teaspoon of sugar is not going to make a great deal of difference in a recipe. I grew up experimenting with recipes all the time, we never make a recipe according to the directions.
I am not certain why I put the sugar in, however it is easy to leave it out, same with salt in a recipe. In the case of yeast breads and rolls thought you use the tsp of sugar to give yeast food to feed on. so don’t leave it out in those recipes, but here it is easy to leave it out and not effect the end results.
Thank you so much for visiting my blog and finding a recipe that wounds good to you.
LikeLike
Pingback: CREAMED ONION TOPS FROM GREEN ONIONS « Heritage Basket Studio & Chair Caning
I know that I will try these. I love sour cream in anything!
LikeLike
I think it is nice to know that you can use sour cream in this way, there have been times when I have ran out of lard or shortening but I usually have a large container of sour cream on hand!
LikeLike