- 1 cup self-rising flour
- 1/4 teaspoon baking soda
- 3/4 cup sour cream
- 2 teaspoons canola oil
- Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter.
- Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown. Yield: 4 biscuits.
Reviews for Sour Cream Biscuits(6)
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Very delicious,delicate,melt in your mouth. I replaced the canola oil for butter and it turned out great.
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.
Very good. Family loved them.
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.
this is the first biscuit I have made that my husband liked!!