I happen to love biscuits and as a young girl growing up on the farm can remember many times my Mother pulling a pan out of the oven. Served with homemade jam, honey or preserves biscuits was something to look forward to. Unfortunately Mother wasn’t a great biscuit maker. Many times her biscuits came out of the oven so hard you could use them at the local arena for hockey pucks. When I saw my Mother mixing together milk, vinegar and an egg in a measuring cup I knew she was making biscuits. This recipe is not hers.
I received this recipe from a lady who used to serve them with fresh homemade jam when we went to visit. I asked for the recipe and she obliged. I have made these sour cream biscuits countless times and must admit I have never had a failure, they turn out perfect every time! I had one Billet Son who would polish off about 6 of these at a time so I always made two or three batches.
A Billet Mom’s “Sour Cream Biscuits” Ingredients
1 3/4 cups all-purpose flour, sifted
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening
1/2 cup sour cream
1/2 cup milk
A Billet Mom’s “Sour Cream Biscuits” Directions
- Blend or sift together the flour, baking powder, baking soda and salt.
- Cut in the shortening and blend with a pastry blender.
- Add the sour cream and milk, stir with a fork to form a soft dough.
- Turn dough unto a lightly floured surface and knead gently 8 to 10 times.
- Roll or pat to desired thickness (biscuits will double in height when they are baked), cut out with a floured cutter.
- Place the biscuits on an ungreased baking sheet
- Bake in preheated 350º F. oven for 10 – 12 minutes.
- Yield 16-18 – 1 3/4″ biscuits.
A Billet Mom’s Variations for Biscuits
Any of the following variations work and these biscuits still come out perfect!
- Instead of shortening use 1/4 cup grated frozen butter. Frozen butter is best as it melts when baking and gives these biscuits a richer taste.
- In place of the 1/2 cup sour cream and 1/2 cup milk use one cup table cream, light cream or half and half.
- Use the sour cream but instead of 1/2 cup of milk use cream.
A Billet Mom’s Facts
- For soft sided biscuits put close together. For crusty sided biscuits place 1″ apart on baking sheet.
- Add 1/2 cup to 1 cup grated cheddar cheese before adding the sour cream and milk.
- Add 1/2 cup to 1 cup raisins or currants or a combination of both before adding the wet ingredients.
- When ready for the oven press a sugar cube into the top of each biscuit and saturate with lemon juice.
- Freeze a batch to have on hand for a quick snack when unexpected company arrives. Take out of the freezer and heat in the microwave for 1 or 2 minutes. Serve with honey or jam. Delicious!
- These are best served warm, just put them in the microwave for 15-20 seconds.
- For another quick snack top biscuit halves with cheese and crumbled bacon. Pop under the broiler for about a minute just to melt the cheese. Serve with a bowl of tomato soup. To save time buy the bacon already crumbled.
“Sour Cream” Facts
- Everything You Can Do With a Container of Sour Cream
- Sour Cream Substitutions and Equivalents
- What is Sour Cream?
- Sour Cream Tips and Hints
- How to Make Homemade Sour Cream