Sour Cream Biscuits
Little Sous Tips:
- Safety first! Adult supervision is recommended for steps using the oven.
- In this recipe, cold butter is good but frozen is even better. We’re going to grate the butter with a cheese grater to ensure the perfect texture without overmixing. Here’s a safety tool we recommend for kids of all ages while using box graters.
- Be careful not to over mix the dough. This will cause gluten to develop in the dough, which will make your biscuits a little tough. Stir until mostly combined, and use your hands to shape and knead it on the counter.
- This dough will be sticky—that’s OK! Sticky dough will lead to soft and tender biscuits.
- You can substitute 1 cup of the all-purpose flour for 1 cup of whole wheat flour to make the recipe a little healthier.
- Total Time: 27 minutes
- Yield: Serves 9
- 1 large egg
- 1 cup Tillamook Sour Cream
- 1 tablespoon of sugar
- ¼ cup Tillamook Sweet Cream Unsalted Butter, cold out of the fridge
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- Butter and/or jam, for serving
Preheat the oven to 400°F. Spray a metal 8-by-8-inch pan with nonstick baking spray and set aside.
In a large mixing bowl, crack one egg and beat it with a fork. Mix in the sour cream and sugar with a rubber spatula.
Grate the butter on the large holes of a box grater and add it to the egg/sour cream mixture. Add the remaining dry ingredients and stir gently to combine.
Sprinkle a bit of flour on a clean countertop and dump the dough onto it. Lightly knead the dough and use your hands to pat it down into a 1½-inch-thick square. Using a sharp knife, cut it into 9 equal squares.
Place the squares of dough in the prepared pan—it’s OK if they are close together (this helps the biscuits rise higher). Bake for 15 to 17 minutes or until golden brown.
Serve the biscuits hot with butter and/or jam. These make an excellent biscuit for an egg sandwich with sausage/bacon and Tillamook cheddar cheese.