Sunday, June 9, 2013

Sour Cream Biscuits




No rolling, no cutting and only 3 ingredients!  I guarantee they will melt in your mouth! So buttery INSIDE you won't need to butter them OUTSIDE!  ;-)


Ingredients
2 cups self-rising flour
1 cup (2 sticks) butter, at room temperature
1 cup sour cream


Directions
Preheat the oven to 400 degrees F. Grease muffin pans.


Mix the flour and softened butter together.



Add the sour cream, and blend well.



Place spoonfuls of the batter in the muffin pans. I used a large cookie scoop to ensure all the biscuits would be relatively uniform in size.


I used my fingers to gently press the dough into each space.





Bake until golden, 8 to 10 minutes.





Eat them plain or serve with gravy* or your favorite jam/jelly/preserve!





My recipe for a quick mushroom gravy:
1 can of cream of mushroom soup
1 teaspoon of soy sauce
1 tsp salt
1 tsp pepper
1 tsp of parsley flakes
1 tsp of dried, minced onion
1 tsp of minced or chopped garlic
Milk or Half /Half


 Mix all in a pot over medium low heat.


Add milk, a teaspoon at a time, while you stir - until you reach your desired gravy consistency. 


Serve hot.






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