These have become our favorite biscuit recipe. And just so you know, they don’t really have an exorbitant amount of butter. I just like to call them that.
I like butter.
Rabbit trail on butter: We currently buy ours from Costco. It’s their organic two lb. pack for just under $8.00. This is the cheapest that I have been able to find. Other than butter, we use coconut oil and organic olive oil for all of our baking oil needs. (We actually use coconut oil for a multitude of uses in our home, but that’s a story for another day.)
This recipe makes 16-20 biscuits which is good for any size family because they are delicious frozen. However, unlike the original recipe, I no longer freeze them before fully baking them. I tried to do so on several occasions. I really did. The biscuits that I baked right away would be fluffy and delicious, and the unbaked frozen biscuits would be just as delicious once baked but flat.
I’m not sure what I was doing wrong. So for now, baking them first works for me. I just grab however many biscuits we need from the freezer bag and reheat/brown in the oven.
You can brush them with a little melted butter again first. Of course.
And jelly. Ok, you caught me. I had two.
On the fence? Try them and see.
- 4 cups of unbleached flour
- 2 Tbsp. baking powder
- 1½ tsp. salt
- 1 tsp. sugar
- ½ tsp. baking soda
- ½ cup cold butter, cut up into small pieces
- 1 ( 16 oz) container or 2 cups of sour cream (I used an organic brand from Trader Joes)
- 3-5 tsp water, if needed
- 4 Tbsp. melted butter (needed for the baking process)
- Add all of the dry ingredients and combine well.
- Cut in butter with the dry ingredients to small, pea-sized pieces. This may take a few minutes...kids are very helpful at this point. ;)
- Add the sour cream and mix until a soft dough is formed. If mixture is too dry, you can add some teaspoons of water. (Add only one teaspoon at a time as needed.)
- Knead dough on a lightly floured surface.
- Roll out dough to 1 inch thickness or your desired thickness. Use a cutter or even a drinking glass to cut out biscuits.
- Place biscuits on an ungreased baking sheet and brush tops with melted butter. Bake in 400 degree oven for 15-17 minutes or until the tops are a nice golden brown. Brush biscuits with melted butter again halfway through the baking process. Makes 16- 20 biscuits.
- Freeze some or all biscuits for a busy morning. To thaw, simply reheat in oven. You can even brush them with a tad more butter. Yeah. ;)
Butter makes it better. Believe me.
What do you eat on your biscuits? Have you ever tried freezing them before baking? Butter is awesome, right?
Have a great one.