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Recipes

Sour Cream Biscuits

Sour cream biscuits are a delicious use of extra sour cream, for a special occasion or just for the fun of it.

by Stephen Scott

A person holding dirt in their hand and putting seeds into it.

Seed Germination

Seed Orientation and Depth: Keys to Successful Germination

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by Stephen Scott

Recipes

Sour Cream Biscuits

Sour cream biscuits are a delicious use of extra sour cream, for a special occasion or just for the fun of it.

by Stephen Scott

Seed Germination

Seed Orientation and Depth: Keys to Successful Germination

Discover the secret to successful seed planting. Learn how the orientation of seeds can significantly impact their germination and growth.

by Stephen Scott

Sour cream biscuits are a delicious use of extra sour cream, for a special occasion or just for the fun of it. Using extra sour cream or sour milk to make biscuits or pancakes is an old technique that dates back to farm house days when there would be extra milk or cream from milking the cow. Organic sour cream will give a noticeably richer flavor.

This recipe comes to us via “Chile, Corn and Croissants” by Joan Stromquist who traveled all across New Mexico visiting inns to compile the favorite recipes of the innkeepers and owners. She shares almost 400 dishes, from spicy Southwestern standards to old favorites. Casita Chamisa, run by Arnold Seargeant, is in Albuquerque and sits on an ancient Pueblo ruins dating from around 720 BC to the mid 1600s AD. This is an old recipe and has been updated for today’s cuisine.

Sour Cream Biscuits

Says Arnold, the proprietor at Casita Chamisa, "This recipe comes from an old, old cookbook I found many years ago. The biscuits are light as a feather and the flavor is excellent. You can use sour milk instead of the sour cream, and they will taste just as good."

Author: Joan Stromquist

Ingredients

3 Cups flour - White Sonora Wheat is excellent
1 Teaspoon raw sugar
1 Tablespoon baking powder
3/4 Teaspoon baking soda
1 Teaspoon natural salt - like RealSalt
1/2 Cup coconut oil warmed or vegetable oil
1 1/2 Cups sour cream

Instructions

Preheat oven to 450°
In a large bowl add the flour, sugar, baking powder, baking soda and salt. Stir together well.
Add the coconut oil and cut it in well with a pastry blender or stand mixer so that the mixture is crumbly.
Add the sour cream and mix in so that everything is blended, but do not overwork.
Place the dough on a lightly floured surface. Knead the dough about 10 times or just until smooth.
Roll out the dough to about 1/2" thick.
Cut out the biscuits with a 2 1/2" round biscuit cutter.
Place the biscuits on an ungreased cookie sheet. Bake for 10 - 15 minutes, or until they are lightly browned. Check at 10 minutes for doneness.

Recipe Notes

These keep very well for a couple of days. It's doubtful that they will last longer than this!
You can also use Greek strained yogurt in place of the sour cream.

Adapted from Chile, Corn and Croissants