Cooking Mommy: Sour Cream Biscuits

Saturday, March 13, 2010

Sour Cream Biscuits

These biscuits are amazing! If you don't like sour cream, don't worry b/c you don't even know it's in there. They are so yummy!!! My mom gave me the original recipe, and I make them a little different than the books says, not in ingredients but in directions. I LOVE these!!!

Ingredients
2 cups all-purpose flour (plus some for kneading)
3 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1 tsp salt
1/2 cup shortening
1 cup sour cream (I used light the other day and couldn't tell the difference)

Directions
1. Preheat oven to 450 degrees
2. Mix flour with baking powder, baking soda, sugar, and salt into medium bowl.
3. Cut in shortening (I use a fork) until mixture is crumbly.
4. Add sour cream and stir until moistened.
5. Turn out dough onto well floured surface. Knead just until all is blended and not sticky.
6. Press dough down with hands to form a circle about 3/4" thick.
7. Take butter knife and cut into fairly even 2" pieces or so (doesn't have to be exact). This is where I mostly differ b/c they suggest using a biscuit cutter, but I find this is way easier. Makes about 16 small biscuits. If you use the biscuit cutter, it says it only makes 8, 2 1/2" biscuits.
8. Place on ungreased cookie sheet and bake 10 to 12 minutes or until just golden brown. Serve with butter or margarine!

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.