This is my go-to biscuit recipe I found on Bon Appetit. With the feeling of warm weather in the air, I was reminded of the picnics we had outside last summer and decided to make these again. They mixture of sour cream, salt, and pepper gives them a kick that you don’t usually get with biscuits. They are a great side with lunch or dinner… I wouldn’t recommend adding any vanilla to this one though 🙂
These are best eaten on the day that you make them, but can be warmed in the oven one day later.
Preparation time: 25 minutes
Cooking time: 15-20 minutes
- 3/4 cup sour cream
- 4 tablespoons heavy cream, divided
- 1 tablespoon baking powder
- 1 teaspoon kosher salt or ground pink himalayan salt plus more for the top
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper plus more for the top
- 2 cups all-purpose flour plus more
- 6 tablespoons (3/4 stick) of chilled unsalted butter cut into 1/4 inch pieces
- Preheat your oven to 425 degrees F. Grease a sheet of parchment paper with butter and place it on a baking sheet.
- Whisk the sour cream and 3 tablespoons of heavy cream in a small bowl.
- Mix the baking powder, salt, sugar, 1/2 teaspoon of pepper, and 2 cups flour in a food processor until combined. Add the cold butter and pulse until there are only a few small bits of butter left.
- Pour your mixture into a large bowl. Use a spoon to fold in the sour cream. Then knead the dough with your hands a few times. Don’t overdo it or your biscuits will be dry.
- Roll the dough out on a lightly floured surface until 3/4 to 1 inch thick. Use a biscuit cutter (or fun cookie cutter like I did!) to cut out your biscuits. Gather and reroll the dough until you have none left over.
- Place your biscuits on the parchment paper and brush with the remaining 1 tablespoon of heavy cream. Then sprinkle with extra salt and pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes.