Sour Cream Biscuits
I am quite surprised to find that cookies and biscuits refer to different things. Their definition is totally blurred in my place. It turns out that there’s actually a reason for the two names.
Cookies vs Biscuits
There is not that much difference between cookies and biscuits. Both are baked products and the preparation technique is the same. However, they differ in their ingredients. Cookies are soft sweet baked good that is small, flat, and sweet. It may include other ingredients such as raisins, oats, nuts, etc. In comparison, biscuits are hard sweet baked butter breads. There is not much stuffing in the them compared to the cookies.
I must say that this recipe is the first for me. In my country, the bread-like biscuits are pretty uncommon. In addition, we usually associate biscuits more like flat baked goods.
Sour Cream in Biscuits
I just found discounted sour cream at nearby supermarket, and decided to incorporate sour cream into biscuits. If you have never used sour cream, let me tell you that sour cream tastes rich and tart, but not too acidic as yogurt. The combination of sour cream and milk into the dough will result in moister and richer biscuits because sour cream contains acids which shorten or tenderize gluten strands.
Sour Cream Substitute
You can substitute sour cream with yogurt. Firstly, the most commonly mentioned reasons for using sour cream is its thickness. Considering the consistency of your batter, it’s better to use the whole-milk Greek yogurt because its texture and flavor are the closest to sour cream. However, I still recommend using sour cream because the yogurt will make the dough tangier and might be less tender than the one made with sour cream.
Cold Butter in Biscuits
To achieve layers in biscuits, you need to start with cold butter. When you cut in the butter, those lumps get coated in flour and melt during baking into the layers.
Sour Cream Biscuits
- 2 1/2 cups all purpose flour (375 gr)
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup butter (55 gr) cold
- 1/2 cup whole milk (125 ml)
- 3/4 cup sour cream (180 ml)
Preheat oven to 425 F/220°C. Line baking tray with non-stick baking sheet.
In a large bowl, stir together flour, salt, baking powder and baking soda.
Using pastry blender or you can also use your hand, cut in butter until the mixture looks crumbly.
In small bowl, combine sour cream and milk until incorporated. Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir lightly with wooden spoon until the dough comes together.
Turn the dough onto a floured surface. If the dough is too sticky, sprinkle extra flour and knead gently about 10 times.
Pat or roll out the dough to 1 inch thickness. Cut out biscuits with a floured 2 inch biscuit cutter and place on baking tray.
- 7. Bake for 10-15 minutes or until lightly golden brown.
- You can substitute sour cream with whole milk Green yogurt.
- They are better served warm. Split them and stuff with butter or your favorite jam like sandwich.