Sour Cream Biscuits

Portion Size: 1 Biscuit

Ingredients: Yields: 8 Biscuits

Ingredients Notes: 
2 cups flour 
1 ½ teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter or margarine
½ cup nonfat milk
½ cup light sour cream
For gluten free (GF): Use GF all purpose flour and GF baking powder. Check all ingredients to ensure they are gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 400 degree.
2Measure flour, baking powder, baking soda and salt. Stir these ingredients together in  a large mixing bowl.
3Using a pastry blender, cut butter into dry ingredient until mixtures resembles coarse crumbs.
4In a small bowl stir together milk and sour cream until mixture is almost smooth.
5Make a well in the center of the flour mixtures.
6Add the milk mixture all at once.  Using a wooden spoon stir the mixture just until the dough sticks together.
7Using hands or wooden spoon, push dough onto a lightly floured surface.
8Sprinkle a little flour on hands. Gently knead 8 to 10 times or just until dough holds together.
9Pat dough into ½ inch thickness or roll dough will floured rolling pin.
10Using the edge of a clean-floured knife, cut dough into large diamonds or squares. (Approximately 3 inch)
11Place on ungreased baking sheet, leaving about 1 inch space between each biscuit.
12Bake for 12 to 15 minutes or until golden brown.Store in air tight container for up to 72 hours.  May freeze for up to 30 days

Jacqueline Larson M.S., R.D.N. and Associates