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Biscuit recipes that feed a few are hard to come by. I couldn't wait to try these.—Nell Jones, Smyrna, Georgia
This recipe is:
Quick
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutritional Facts 1 serving (1 each) equals 210 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 461 mg sodium, 24 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Sour Cream Biscuits in Taste of Home June/July 1997, p12
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Reviewed on Apr. 07, 2013 by Mad2013
Very delicious,delicate,melt in your mouth. I replaced the canola oil for butter and it turned out great.
Reviewed on Feb. 26, 2013 by arsmith
I omitted the salt and used french onion sour cream dip instead of regular sour cream. It yielded 6 biscuits and gave them a wonderful onion-y flavor.
Reviewed on Jan. 22, 2013 by brunocat
Very good. Family loved them.
Reviewed on Aug. 12, 2012 by thaliad
If you use the tip to make your own self-rising flour, cut the salt in half or even a quarter. These were really salty. I used greek yogurt and they were really nice.
Reviewed on Sep. 18, 2011 by vhgreen
this is the first biscuit I have made that my husband liked!!
Reviewed on Apr. 16, 2011 by melissarb999
Super soft and fluffy! It made 9 biscuits instead of 4. A little on the salty side...
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