Easy Cream Biscuits

Description:

Most biscuit recipes traditionally include butter in the dough, but this version tastes just as good and is easier and quicker to make. Biscuits in the South are traditionally made with buttermilk, so the addition of sour cream in this recipe is meant to replicate the acidic component of that ingredient. The addition of sour cream, or traditionally buttermilk, helps the biscuit rise higher than a standard cream biscuit through the reaction that it has with the baking powder. This recipe takes less than 30 minutes from start to finish.

Ingredients:

(Makes 6 large biscuits)

• 2 cups flour (240 g)

• 2 tsp baking powder (12 g)

• 1/4 tsp baking soda (2 g)

• 1 tsp kosher salt (6 g)

• 1 tbsp sugar (17 g)

• 3/4 cup heavy cream (180 ml)

• 3/4 cup sour cream (180 g)

Preparation:

Mix all ingredients together in a bowl until all ingredients are thoroughly combined. Place on a cutting board and roll out to 1/2 inch thickness. Using a cookie cutter or glass, press into the dough to create a round biscuit. You can knead the extra dough scraps together and repeat the process. Bake at 400 degrees (205 C) for 12 minutes, until the tops are golden brown.

Notes:

• You could use greek yogurt for this recipe instead of sour cream, just make sure to use 1/2 cup of yogurt and 1 cup of heavy cream.