100% WHOLE WHEAT SOUR CREAM BISCUITS
Make and share this 100% Whole Wheat Sour Cream Biscuits recipe from Food.com.
Provided by Shorter Mama
Categories Breads
Time 23m
Yield 10-12 Biscuits
Number Of Ingredients 8
Steps:
- Put oven rack just below the middle so the biscuits will bake in the middle of the oven. This will prevent the bottoms being overdone, and will produce a nice crust on the top and a tender middle.
- Preheat oven to 400°F Bake 18 minutes, or until the biscuit is firm with just a little "give" when lightly pressed on top, and are golden brown. The time will vary slightly depending on the size of your biscuits.
- In a medium bowl, stir together flour, gluten, baking powder, baking soda and salt.
- Using a pastry blender, cut cold butter into the flour mixture until it resembles coarse crumbs. Make a well in the center of the flour mixture; set aside. (If you don't have a pastry blender, use two table knives and keep cutting across the mixture. It takes a little longer, but works as well.).
- In a small bowl, stir together milk and sour cream until mixture is fairly smooth. Add the milk mixture all at once to the flour mixture in the medium bowl. Using a wooden spoon or spatula, stir just until the dough sticks together.
- Turn dough onto a lightly-floured surface. Gently knead 10-12 times, or just until the dough holds together.
- Pat dough to 1/2 thickness, forming a square or rectangle. Cut dough into squares or rectangles. If too large, cut squares across corner-to-corner into diamonds. OR: roll dough with a floured rolling pin to 1/2-inch thickness and cut biscuits with a floured 3-inch biscuits cutter. Push the cutter straight down and twist to cut the dough without tearing it. Push the cut biscuits out of the cutter.
- Put the cut biscuits on an ungreased baking sheet, leaving about a 1-inch space on all sides between biscuits so the sides will get "crusty" like the tops.
- Bake for 18 minutes, or until golden brown. Serve warm.
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md farvez
[email protected]I can't wait to try this recipe! I'm always looking for new sour cream biscuit recipes.
onamika binty
[email protected]I love Alice's recipes! I'm sure these biscuits are delicious.
dadoll rii
[email protected]These biscuits look so good! I'm going to have to try this recipe soon.
md Tufayel ahmed
[email protected]Sour cream biscuits are my favorite! I can't wait to try this recipe.
Heba Metwaly
[email protected]I'm excited to try this recipe! It looks delicious.
Collenocks Enterprise
[email protected]Can I make these biscuits ahead of time?
dani raja fx
[email protected]I'm allergic to sour cream. Can I use another ingredient instead?
Kamaleedo Adeshina
[email protected]I followed the recipe exactly, but my biscuits didn't turn out as light and fluffy as I expected. I'm not sure what I did wrong.
Imrah Majeed
[email protected]These biscuits are a bit dry for my taste. I think I'll add some extra butter or milk next time.
mehdi ahmed
[email protected]I'm not a big fan of sour cream, but these biscuits were surprisingly good. The sour cream flavor is subtle, and the biscuits are light and fluffy.
Clarissa TheOnlyOne
[email protected]These biscuits are so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
Takira Law
[email protected]I love the tanginess of these biscuits. They're perfect for a savory breakfast or brunch.
Jazlinn Victoria
[email protected]These biscuits are delicious! I made them for a brunch party and they were a huge hit.
Zyad Aka
[email protected]I've tried a lot of sour cream biscuit recipes, but this one is my favorite. The dough is so easy to work with, and the biscuits always turn out perfect.
Defaru Tesfaye
[email protected]These biscuits were a hit with my family! They were light and fluffy, with a perfect balance of tanginess from the sour cream and sweetness from the sugar. I'll definitely be making these again.