If you’ve never made biscuits before, don’t worry! I’ll give you my tips and tricks to make them perfect every time. This post has been sponsored by FAGE. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! After making this recipe you’ll never want to buy biscuits from the store again! They have a light, flaky tender texture and are best warm from the oven with a little butter and flaky sea salt on top. This is a small batch sour cream biscuit recipe that makes 4-6 biscuits, depending on how thick and tall you cut them. I like mine at least 1 inch tall. (For the full recipe, scroll down to the recipe card below)
All Purpose Flour: I use an unbleached all purpose flour Salt: You only need a little, and I love using kosher salt. Baking powder and baking soda: always be sure to make sure your leavening agents are fresh. This helps the biscuits rise nice and tall. (Baking soda is used since sour cream is an acid) Sugar: The sugar added doesn’t make these biscuits sweet but it adds a little color to the biscuits and balances out the flavor. Cold, unsalted butter: biscuits get their tender crumb and layers from the suspension of fat in flour so the butter needs to be at a cold, solid state for ultra flaky biscuits. Sour Cream: My recipe uses FAGE Sour Cream instead of buttermilk. Sour cream in biscuits helps them turn out even more tender and flavorful. Milk: I use a little whole milk to thin out the sour cream to provide liquid to the biscuits.
FAGE Sour Cream comes in 8 oz. and 16 oz. containers. Be sure to visit FAGE’s website to find it in a store near you!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
