Monday, April 18, 2011

Sour Cream Biscuits

These are a super tender, light, and melt in your mouth biscuit perfect for a slather of butter, wrapping around slices of salty ham, or spooning over with sausage gravy or tomato gravy. The texture of these are just a bit different from old fashioned buttermilk biscuits, more soft & creamy. My favorite baking mix is Pioneer Buttermilk Baking Mix and this is a great way to jazz up those baking mix biscuits. The use of soda - as in Coca Cola, 7-up, Dr. Pepper, Sprite - in baked goods has been around for years, well at least it has Down South, as has this recipe. I have no idea scientifically what it does, but what I can tell you is that these biscuits are fantastic! Enjoy.

Place the biscuits on a half sheet baking pan just slightly touching each other for soft sided biscuits, or spread them slightly apart for crispier sides. I prefer them with softer sides, and I am especially partial to those perfect little ones that are right in the middle.

Sour Cream Biscuits
From the Kitchen of Deep South Dish
4-5 cups of Pioneer buttermilk baking mix
2 tablespoons of sugar
1/8 teaspoon of baking powder
1 cup of sour cream
Up to 1 cup of regular or diet 7-up or Sprite
1/2 stick of butter, melted, optional

Preheat oven to 375 degrees. Whisk together the dry ingredients; add in the sour cream. Stir, adding in the lemon lime soda, a little at a time, until dough comes together and is shaggy. Add more baking mix if needed. Sprinkle a bit of the baking mix on the counter and gently pat into a round about 1 inch thick. Using a 3 inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits. Place them on a half sheet baking pan that has been lightly sprayed with non-stick cooking spray, sides slightly touching for soft biscuits, or about an inch apart if you like the edges crisper. Drizzle with melted butter, if desired.

Bake at 375 degrees for 20 to 25 minutes or until light golden brown.

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