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