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“Sour Cream Biscuits” from a Billet Mom’s Kitchen

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

  1. Blend or sift together the flour, baking powder, baking soda and salt.
  2. Cut in the shortening and blend with a pastry blender.
  3. Add the sour cream and milk, stir with a fork to form a soft dough.
  4. Turn dough unto a lightly floured surface and knead gently 8 to 10 times.
  5. Roll or pat to desired thickness (biscuits will double in height when they are baked), cut out with a floured cutter.
  6. Place the biscuits on an ungreased baking sheet
  7. Bake in preheated 350º F. oven for 10 – 12 minutes.
  8. 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





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