Victoria Newton
@fashionnewton
Sour Cream Biscuits
These Sour Cream Drop Biscuits are fluffy, tender, and packed with flavor. Perfect for breakfast or as a side dish, they are easy to make and require no rolling or cutting. The addition of scallions and a hint of paprika adds a delightful twist to the classic biscuit recipe.
Details
- Cuisine:american
- Meal Type:breakfast
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:3
Recipe Information
- Prep time25 min.
- Cook time15 min.
- Total time40 min.
- Servings8
Ingredients
- 2 cups
- 2 teaspoons
- 2 teaspoons
- 1 teaspoon
- 1/2 teaspoon
- 1/2 cup (melted, cooled, and divided)
- 1 1/2 cups
- 4 (thinly sliced, optional)
- 1/2 teaspoon (or to taste)
Cooking Instructions
Follow our step-by-step guide on how to make Sour Cream Biscuits.
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the flour, baking powder, salt, sugar, and baking soda until well combined.
Step 3
Drizzle in 6 tablespoons of the melted butter and mix lightly with your hands to distribute the butter evenly throughout the flour mixture.
Step 4
Create a well in the center of the dry ingredients and add the sour cream and scallions (if using). Stir with a wooden spoon until no dry spots remain and a shaggy dough forms.
Step 5
Using a 1/2-cup measuring cup, drop spoonfuls of the dough onto the prepared baking sheet, spacing them at least 1 1/2 inches apart.
Step 6
Brush the tops of the biscuits with the remaining 2 tablespoons of melted butter and sprinkle with Hungarian hot paprika to taste.
Step 7
Bake in the preheated oven for 12 to 15 minutes, or until the tops and bottoms are golden brown.