I love having bread with dinner, however sometimes I don’t have time to run to the store, or wait around 2-3 hours, waiting for dough to rise, bake, etc. I just need something fast. I’ve tried at least a dozen different biscuit recipes and this one is by far my favorite. I got it from the I Do Cookbook, which a great little cookbook for fast, easy tried-and-true recipes.
Don’t let the sour cream scare you either. You can’t taste it but it adds a nice flaky texture without requiring 2 lbs of lard. Doesn’t sour cream sound better than lard? I think so too.
Sour Cream Biscuits
- 1 egg, well beaten
- 1 cup sour cream
- 1 TBSP sugar
- 1/4 cup shortening
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
Preheat the oven to 400 degrees. Spray an 8×8 glass baking pan with cooking spray. You can use a cookie sheet if you’d like, but I find the biscuits don’t rise as high when I use one.
Crack egg in a bowl and beat with a fork. Add the sour cream, sugar and shortening. Add in the remaining dry ingredients and mix well. The dough will be sticky.
Lightly flour a counter top and use a rubber scraper to scrape the dough out from the bowl. Sprinkle some additional flour on top and lightly knead a few times. Shape it into a ball and roll it out to about a 1″ thickness with a rolling pin.
If you have round cutters, flour them slightly {by just dunking them into the bin of flour} and use them to cut out the biscuits. {I sprinkled some additional flour on the cutters after each biscuit- they are sticky, but sticky dough results in soft, flaky biscuits, so resist the urge to add a ton of extra flour!} If you don’t have cutters, you can use the open end of a cup or simply cut them with a knife and form balls. {I have Ateco Cutters and LOVE them. I use them so much more than I ever thought I would!}
Place the biscuits in the greased pan. Bake 20 minutes at 400 degrees.
Yields 10-12 biscuits. I couldn’t fit all 12 in my 8×8 pan, so I baked the rest in a small ramekin. It worked well!
